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.

For 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.

Nutrition