First, preheat oven to 350.
Second, oil a baking stone or baking sheet.
Next, in a medium-sized bowl combine the cassava flour, almond flour, monk fruit sweetener, baking powder, baking soda, salt, cream of tartar, cinnamon, nutmeg and stir until well combined.
1 cups cassava flour, 1 cup almond flour, 1/2 cup monkfruit sweetener, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp pink salt, 3 tsp cinnamon, 1/4 tsp ginger, 1 tsp nutmeg, 1 pinch allspice, 1 pinch of mace, 1 pinch of cloves, 1/2 tsp pink salt
Finally, using a pastry knife cut in the coconut oil into the flour mixture until it resembles coarse crumbs.
Next, beat the egg and add to pumpkin puree and milk.
1/2 cup pumpkin puree, 1 whole egg, 2 tbsp almond milk
Mix the flour mixture together with the Pumpkin mixture.
Finally, roll the dough into a ball.
Place the dough onto your baking stone or baking pan.
Next, flatten and create a disc approximately 1 in thick.
Using a pastry brush wipe the top of your cinnamon Pumpkin Scones with water.
Combine the Monk fruit sweetener and cinnamon for the topping.
1/4 tsp cinnamon, 1 tsp of water, 2 tbsp monkfruit sweetener
Top the Cinnamon Pumpkin Scones with the cinnamon sugar and press firmly into the dough.
Lastly, cut scones.
Space the scones slightly apart so they cook all the way through.
Place scones in preheated oven bake for 15 - 20 minutes.
Remove from oven and allow to cool.
