These paleo pumpkin scones are easy to make and a great idea when you want to do some fall baking but need to steer clear of grains.
Paleo Pumpkin Scones
I like to recreate everyone’s favorite desserts and treats without dairy, gluten, or refined sugars, and many of these crave-worthy ideas are in my Clean Treats Cookbook. My recipe for pumpkin scones has been a hit for years, so I had to create a grain-free version.
These paleo pumpkin scones have a delicate, fine texture in the center, with the golden brown edges of original scones, not to mention the delicious pumpkin spice flavor.
Ingredients
This recipe uses coconut flour to make the scones paleo, gluten-free, and low-carb. Along with it, you’ll need eggs, pumpkin pureé, honey or maple syrup, vanilla extract, pumpkin pie spice (or a mix of cinnamon, nutmeg, cloves, and ginger), baking soda, sea salt, and frozen coconut oil. For the glaze, you’ll also need almond butter.
Coconut flour is highly absorbent and requires more liquid compared to regular and gluten-free flours, so the ingredient quantities will need to be followed to a T. I don't recommend making substitutions for this recipe since it will affect the remaining ingredient ratios. If you need a different recipe altogether, try these gluten-free pumpkin scones or my classic pumpkin scone recipe.
How to Make Healthy Pumpkin Scones
- Make the dough.
Use a large mixing bowl or a stand mixer to combine the eggs, pumpkin pureé, honey, and vanilla extract. To this mixture, add the dry ingredients. Cube the coconut oil and combine it with the mix until a dough is formed. - Shape the scones.
With a scoop, shape the dough into balls, then press them down to form the scones. - Bake for 20 to 25 minutes.
Bake the scones in a preheated oven until the tops are golden brown. Once done, allow them to cool down to room temperature before adding the glaze. - Drizzle.
Whisk the glaze ingredients until smooth and drizzle over the cooled scones.
How to Store
These paleo pumpkin scones can be stored several ways. No matter the place, they need to be kept in an airtight container to prevent them from going stale.
- At room temperature: 1-2 days
- In the fridge: 3-4 days
- Freezer: up to 2 months.
If I plan to freeze them, I like to wrap them with plastic wrap before storing them in a freezer-safe zip bag; this helps prevent freezer burn.
Healthy Paleo Pumpkin Scones
Ingredients
- 3 eggs
- ⅓ cup pumpkin puree
- ¼ cup honey
- 1 teaspoon vanilla extract
- ½ cup coconut flour
- 2 ½ teaspoons pumpkin spice
- ¼ teaspoon baking soda
- A pinch of sea salt
- 2 tablespoons coconut oil, chilled in the freezer
For glaze:
- 2 teaspoons maple syrup
- 2 teaspoons almond butter
- 1 ½ teaspoons honey
- 1 ½ teaspoons coconut oil, soft but not melted
- ⅛ teaspoon pumpkin spice or cinnamon
Instructions
Prep the oven:
- Preheat the oven to 350F and line a baking sheet with parchment paper.
Make the dough:
- In a large mixing bowl (or a stand mixer), combine the eggs, pumpkin puree, honey, and vanilla extract. Mix until combined and smooth.
- Add the coconut flour, pumpkin spice, baking soda, and sea salt to the wet ingredients. Mix until combined.
- Cube the frozen coconut oil into small pieces, add them to the mixture and stir to form a paste-like dough.
- To shape the scones, use a ¼ measuring cup to scoop out the dough and shape it into balls. Press each ball into a 1-inch thick round and place them onto the baking sheet. Repeat with remaining dough.
Bake:
- Bake for 20-25 minutes until the tops are golden. Remove and allow biscuits to cool down to room temperature before transferring them to a cooling rack.
Make the glaze:
- In a medium bowl, combine all the ingredients and whisk until smooth. Drizzle the glaze over the cooled scones.
Notes
- Nutrition information is calculated without the glaze.
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