These healthy pumpkin scones make a delicious paleo treat, thanks to coconut flour and oil. They have a delicate, fine texture in the center, with the golden brown edges of original scones, not to mention the delicious pumpkin spice flavor.
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.
Ingredients for Healthy Pumpkin Scones
The secret to paleo pumpkin scones with the same soft, crumbly texture of regular scones is all in the ingredients. Since we are working with coconut flour, the ingredient quantities will need to be followed to a T.
Here’s everything you need to make these healthy scones happen:
- eggs – essential for any recipe with coconut flour
- pumpkin puree
- honey – or equal parts maple syrup
- vanilla extract
- coconut flour
- pumpkin pie spice – or a combination of cinnamon, nutmeg, cloves and ginger
- baking soda
- sea salt
- coconut oil
for the glaze:
- maple syrup
- almond butter
- coconut oil
- pumpkin pie spice or cinnamon
While the glaze is optional, I love the combination of almond butter, maple syrup, and coconut oil drizzled over the scones. It’s slightly salty, sweet, and full of pumpkin spice.
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Swaps & Substitutions
Coconut flour is highly absorbent and requires more liquid compared to regular and gluten-free flours. 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 this gluten-free pumpkin scone or my classic pumpkin scone recipe.
How to Make Healthy Pumpkin Scones
Compared to the original pumpkin scone recipe, this one is simpler to whip up and bake. Since the coconut flour is gluten-free, you don’t have to worry about overworking the dough, and the fine crumb texture is still achieved.
Without further ado, let’s make these paleo pumpkin scones!
Preheat the oven to 350F and line a baking sheet with parchment paper.
Combine the wet ingredients
In a large mixing bowl (or a stand mixer) combines the eggs, pumpkin puree, honey, and vanilla extract. Stir to combine.
Combine the dry ingredients
Add the coconut flour, pumpkin spice, baking soda, and sea salt. Stir to combine before adding the cubed coconut oil. Mix until combined and a dough is formed.
Using a ¼ measuring cup, scoop the dough into your hands and shape into a ball, press it down to about 1-inch thickness. Place the scones onto the lined baking sheet.
Transfer the baking sheet to the oven and bake for 20 to 25 minutes until the tops are golden brown. Remove from the oven and allow to cool down to room temperature.
In a medium bowl, combine the maple syrup, almond butter, honey, coconut oil, and pumpkin pie spice. Whisk until smooth and drizzle over the cooled scones.
How to Save Them for Later
These pumpkin scones can be stored several ways; at room temperature, in the refrigerator, or frozen. No matter the place, they need to be kept in an airtight container to prevent them from going stale.
Scones will last 1-2 days at room temperature, 3-4 days in the refrigerator, and up to 2 months in the freezer. If I plan to freeze them, I like the wrap them with plastic wrap before storing them in a freezer-safe zip bag, this helps prevents freezer burn.Print
Healthy Paleo Pumpkin Scones
These paleo, grain-free pumpkin scones are more like traditional rounded scones in both taste and texture. They are not “fluffy” since only gluten can do that. But, their taste is amazing and the scones are gratifying. Crispy on the outside and soft, muffin-like on the inside.
- Prep Time: 16 minutes
- Cook Time: 15 minutes
- Total Time: 31 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baked
- Diet: Gluten Free
- 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
- pinch sea salt
- 2 tablespoons coconut oil, chilled in freezer
- 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
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- 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 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.
- In a medium bowl, combine all the ingredients and whisk until smooth. Drizzle the glaze over the cooled scones.
- Serving Size: 1 scone
- Calories: 143
- Sugar: 12.9g
- Sodium: 363.2mg
- Fat: 67g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17.1g
- Fiber: 3g
- Protein: 4.3g
- Cholesterol: 69.8mg
Keywords: paleo scones, grain free scones,
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