These Paleo pumpkin scones are soft, gluten-free pumpkin scones full of warm cinnamon and pumpkin flavor, finished with a pumpkin-maple frosting.
These healthy pumpkin scones are an ideal fall treat: tender, pillowy, and packed with pumpkin and warming spices. They pair perfectly with coffee or tea and make a cozy breakfast or snack.
The dough uses a blend of almond flour and coconut flour, so the scones are naturally dairy-free, gluten-free, and grain-free.
Table of Contents
- What makes this recipe great
- Recipe ingredients
- Step by step instructions
- Recipe FAQs
- Other pumpkin recipes you’ll love:
- Paleo Pumpkin Scones (Gluten-Free) Recipe
What makes this recipe great
- Wonderful texture: tender and slightly cake-like thanks to the almond and coconut flour combination.
- Simple to prepare and easy to customize with your favorite spices or add-ins.
- Allergy-friendly: peanut-free, gluten-free, dairy-free, and soy-free.
Recipe ingredients
- Pumpkin puree – canned or fresh pumpkin puree works well.
- Cinnamon – Ceylon cinnamon is preferred for its warm, mild flavor.
- Ground ginger, nutmeg, cloves – these spices amplify the pumpkin flavor.
- Maple syrup – a natural sweetener for both the scones and the frosting.
- Eggs – bind the batter and give structure.
- Almond flour – blanched almond flour yields a finer, lighter crumb.
- Coconut flour – very absorbent, so use the amount specified.
- Baking soda – helps the scones rise.
- Coconut oil – measure melted coconut oil for the batter.
- Coconut cream – use a high-quality, chilled coconut cream for the frosting.
See the recipe card below for exact ingredient amounts and the full method.
Step by step instructions
Step 1: Make the dough
In a bowl, combine the pumpkin puree and spices (cinnamon, ginger, nutmeg, cloves). Add vanilla, maple syrup and eggs, and whisk until smooth.
In a separate bowl, whisk together almond flour, coconut flour, baking soda and salt. Pour the melted coconut oil over the dry ingredients and stir until the mixture becomes crumbly, like coarse sand.
Fold the dry “sand” into the pumpkin mixture and stir until a sticky dough forms. Let the dough rest a few minutes so the coconut flour can absorb the liquid and the mixture firms up.
Step 2: Shape and cut. Form the dough into a ball with your hands, then flatten it into an 8-inch circle. It will resemble a very thick pancake. Cut the circle into 8 wedges and transfer each scone to a lined baking sheet using a spatula.
Step 3: Make the pumpkin-maple frosting. Whisk together pumpkin puree, chilled coconut cream, maple syrup, cinnamon, a pinch of ginger and nutmeg until smooth. Adjust sweetness to taste.
Recipe FAQs
They use almond flour and coconut flour instead of grain-based flours, so there’s no wheat or other grains in the recipe.
These flours work together in a specific ratio; substitutions will change the texture and absorbency, so they aren’t recommended.
Yes — both canned and fresh pumpkin puree work well in this recipe.
Other pumpkin recipes you’ll love:
Pumpkin Chocolate Chip Cookie in a Mug
Pumpkin Cinnamon Swirl Banana Bread
Soft Paleo Pumpkin Molasses Cookies
Did you try this recipe? Please leave me a ⭐ review below!
Paleo Pumpkin Scones (Gluten-Free)
Ingredients
Scone ingredients:
- 1/2 cup pumpkin puree
- 1 Tbs cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 tsp vanilla
- 1/4 cup maple syrup
- 3 eggs
- 3/4 cup almond flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut oil, melted
Frosting ingredients:
- 1 Tbs pumpkin puree
- 1 Tbs coconut cream, refrigerated
- 1 Tbs maple syrup
- 1/4 tsp cinnamon
- a pinch of ground ginger
- a pinch of nutmeg
Instructions
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Preheat the oven to 375°F (190°C).
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Line a baking sheet with parchment paper or a silicone mat.
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In a large bowl, combine 1/2 cup pumpkin puree, 1 Tbs cinnamon, 1 tsp ground ginger, 1 tsp nutmeg, and 1/2 tsp cloves. Add 1 tsp vanilla, 1/4 cup maple syrup, and 3 eggs; whisk until blended.
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In another bowl, combine 3/4 cup almond flour, 1/2 cup coconut flour, 1 tsp baking soda, and 1/4 tsp salt. Pour 1/4 cup melted coconut oil over the dry mix and stir until crumbly.
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Add the dry mixture to the pumpkin mixture and mix until the batter thickens into a dough. Allow it to sit a few minutes so the coconut flour absorbs moisture.
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Form the dough into a ball, place on a clean surface, and flatten to an 8-inch circle.
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Cut into 8 wedges and transfer the scones to the prepared baking sheet.
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Bake at 375°F for 25–30 minutes, until set and lightly golden.
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While the scones bake, whisk together 1 Tbs pumpkin puree, 1 Tbs chilled coconut cream, 1 Tbs maple syrup, 1/4 tsp cinnamon and a pinch each of ginger and nutmeg for the frosting.
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Cool the scones on the baking sheet, then spoon or drizzle the frosting over each one once they are cool.
Notes
Nutrition
Nutrition information is an approximation.