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These Paleo pumpkin scones are soft gluten-free pumpkin scones filled with cinnamon pumpkin flavor and topped with a pumpkin maple frosting.

Paleo Pumpkin Scones with frosting drizzled on top.

These healthy pumpkin scones are the perfect Fall treat. They are soft and pillowy and have lots of great cinnamon and pumpkin flavor. They are wonderful with a cup of coffee or tea.

These scones are made with a combination of almond flour and coconut flour. They are naturally dairy-free, gluten-free, and grain-free.

If you love paleo baked goods, try my Paleo blueberry muffins, Paleo carrot banana bread or Paleo espresso banana bread. And if you are looking for a Vegan option, try these Vegan scones.

What makes this recipe great

  • The scones have a great texture. These almond flour scones from Salted Plains also have great scone texture.
  • It is easy to make. The scones are also easy to customize.
  • This recipes is great for those with allergies. They are peanut-free, gluten-free, dairy-free, and soy-free.
Healthy pumpkin scones on a cookie sheet.

Recipe ingredients

  • Pumpkin puree– You can use canned pumpkin puree or fresh pumpkin puree.
  • Cinnamon– I love the taste of ceylon cinnamon best.
  • Ground ginger, ground nutmeg, ground cloves– these spices help enhance the pumpkin flavor.
  • Maple syrup– this is used as a natural sweetener.
  • Eggs– these help bind the scone batter together.
  • Almond flour- blanched almond flour works best for baked goods because it is more refined in texture.
  • Coconut flour– this is very absorbent so only use the amount in the recipe.
  • Baking soda– this make the scones rise.
  • Coconut oil– make sure to measure the coconut oil in it’s melted state. I like to melt a large scoop in a bowl in the microwave and then pour it into measuring cups after that.
  • Coconut cream– use a good quality, good tasting coconut cream. I like Savoy coconut cream the best because it doesn’t taste very much like coconut.

See recipe card below for a full list of ingredients and measurements.

Step by step instructions

Step 1: Make the dough

In one bowl, mix the pumpkin puree, cinnamon, ginger, nutmeg, and cloves together. Then, add the vanilla, maple syrup and eggs to the mixture.

In another bowl mix together the almond flour, coconut flour, baking soda and salt. Then add the melted coconut oil on top of the dry ingredients and mix it until it looks like “sand”.

Then pour the “sand” mixture into the pumpkin mixture. Mix until a dough forms. You should wait a few minutes before continuing on with the recipe so that the coconut flour has time to absorb the liquid in the dough.

Pumpkin scones before baking.
Step 2

Step 2: Roll the dough into a ball in your hands and flatten it until it is an 8 inch circle.

It will look like a VERY thick pancake. Cut the dough in half, then in fourths, until the dough is cut into 8 scones. Then, use a spatula to put each scone onto a lined cookie sheet and bake them!

Frosting that goes on top of the pumpkin scones.
Step 3

Step 3: Make the pumpkin maple frosting.

Mix the pumpkin puree, coconut cream, cinnamon, ginger, nutmeg, and maple syrup together in a bowl.

Recipe FAQs

How are these pumpkin scones gluten-free?

They are made with almond flour and coconut flour. They aren’t made with any grains or wheat flours.

Can I use other flours besides almond flour and coconut flour?

No, the ratio of using these alternative flours make it really hard to change any of them out.

Can you use fresh pumpkin puree instead of canned?

Yes of course! Both work well.

Pumpkin gluten-free scones with frosting on top.

Other pumpkin recipes you’ll love:

Did you try this recipe? Please leave me a ⭐ review below!

4.20 from 15 votes

Paleo Pumpkin Scones (Gluten-Free)

Servings: 8
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
A tasty paleo scone recipe with pumpkin and fall spices.

Ingredients 

Scone ingredients:

Frosting ingredients:

Instructions 

  • Preheat the oven to 375 degrees.
  • Cover a cookie sheet with a silicone baking mat or parchment paper.
  • In a large bowl, mix the 1/2 cup of pumpkin puree ,1 Tbs of cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg, and 1/2 tsp ground cloves together with a fork. Then add 1 tsp of vanilla, ¼ cup of maple syrup, and 3 eggs to the bowl and whisk until everything is well blended.
  • In a medium bowl, mix ¾ cup of almond flour, ½ cup of coconut flour , 1 tsp baking soda, and ¼ tsp of salt together. Then, pour ¼ cup of melted coconut oil on top of the dry ingredients and mix with a fork until everything is clumpy and almost looks like “sand”.
  • Pour the dry ingredients, or “sand” mixture, into the pumpkin mixture. Mix everything together with a fork. At first, the mixture will seem too wet, but keep mixing. Mix until there are no clumps left and the mixture thickens up into a dough.
  • Take the dough out of the bowl with your hands and make it into a ball. Then put the ball of dough onto a clean surface and flatten it with your hands, until it is an 8 inch circle. It will look like a VERY thick pancake.
  • Cut the dough in half, then in fourths… etc… until the dough is cut into 8 scones. Using a spatula, separate each scone and place them onto the covered cookie sheet.
  • Bake the scones at 375 degrees for 25-30 minutes.
  • While the scones are baking, make the frosting! Mix 1 Tbs pumpkin puree, 1 Tbs refrigerated coconut cream ,1 Tbs maple syrup, 1/4 tsp cinnamon, a pinch of ground ginger, and a pinch of nutmeg together.
  • Remove the scones from the oven and let them cool on the cookie sheet. Once cool, evenly sprinkle the frosting onto each scone.

Notes

Make sure to let the scone batter rest for several minutes before shaping them. This allows the coconut flour to absorb.

Nutrition

Calories: 225kcalCarbohydrates: 18gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 61mgSodium: 251mgPotassium: 104mgFiber: 5gSugar: 9gVitamin A: 2768IUVitamin C: 1mgCalcium: 62mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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16 Comments

    1. You probably can’t just use coconut flour. It is much more absorbant than almond flour. You’d have to change the protein ratios as well. Coconut flour is always tricky to work with.

  1. Made these tonight, thought I followed the recipe to the letter, but at the end the batter was too wet.  I tried to dry it out by adding some extra coconut flour, then finally gave up and painstakingly arranged it into globs on the parchment paper so that they would resemble “triangles”.   All tasted yummy at the end though!  I tried a few while still warm-ish. 5 stars

    1. Hmmmm did you melt the coconut oil before measuring it? Also, what brand of coconut flour did you use. I’m just curious why it was too wet. THanks!

  2. These scones were truly delicious and not too sweet! Absolutely perfect texture, easy to whip up, and with a scrumptious frosting to boot. Thank you for this wonderful seasonal (allergy-friendly) recipe! 😊  🎃 5 stars

  3. These were excellent! I made them with the cream cheese frosting from Detoxinista.com and they were amazing! Thank you, this will certainly become part of my Saturday breakfast rotation.5 stars

    1. It’s very light in coconut taste to me, but I’ve found that my coconut taste buds are not very strong and I don’t taste it as strongly as others. 🙂

  4. I made this recipe today and we loved the scones. I added dried organic cranberries in half the recipes and they were great.
    We will certainly have these again, Thank you4 stars

    1. Yummmm! What a great idea to add dried cranberries. I have to do that next time! Thanks for the comment 🙂