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Pour apple cider vinegar into coconut milk and set aside.
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Sift together cassava flour, tapioca starch, coconut flour, cream of tartar, and baking soda in a large bowl. Stir in coconut sugar.
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Use a fork or pastry cutter to cut the coconut oil into the flour until the mixture is crumbly.
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Stir in egg, pumpkin, vanilla, and cinnamon until well combined, then stir in the coconut milk.
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Place batter in the fridge to chill for 15-20 minutes. Meanwhile, preheat oven to 350 F and line a baking sheet with parchment paper.
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Scoop the chilled batter onto the center of the baking sheet and form a large dome (You want to make these pretty tall, so really dome the batter.)
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Using a rubber spatula or sharp knife, “wiggle” the batter apart into 6 scone triangles. Wet your fingers under a bit of cold water and mold the edges, if needed.
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Bake 22-25 minutes or until lightly golden. The edges will be crisp, but the inside of the scone should still be soft.
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Wait 5 minutes and then transfer scones to cool on a wire rack. Drizzle with coconut butter and chopped pecans and enjoy!