Recipe

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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.

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: got leftovers for other epic pumpkin recipes? Use it up on this one!
Honey: or equal parts maple syrup.
Vanilla extract: adds delicious dessert flavor and aroma.
Coconut flour: the key ingredient to make these scones paleo, gluten-free, and low-carb.
Pumpkin pie spice: or a combination of cinnamon, nutmeg, cloves, and ginger.
Baking soda: gives the scones an airy texture.
Sea salt: enhance the fall flavors of these epic scones.
Coconut oil: frozen and cubed.

For the glaze:

Ma/ple syrup and honey: add natural sweetness.
Almond butter: for a slightly nutty, sweet flavor.
Coconut oil: mixed with the other ingredients, gives the glaze a great texture.
Pumpkin pie spice or cinnamon: your favorite!

You’ll find the measurements in the recipe card below.

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!

Prep
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.
Shape
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.
Bake
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.
Drizzle
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.

Healthy Paleo Pumpkin Scones

Servings: 8 scones

Prep Time: 16

Cook Time: 15

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.

5 from 8 votes

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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
pinch sea salt
2 tablespoons coconut oil, chilled in 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

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.