Paleo Pumpkin Scones (Gluten-Free)
Paleo Pumpkin Scones recipe. Soft gluten-free dairy-free pumpkin scones full of cinnamon pumpkin flavor and topped with a pumpkin maple frosting.
These Paleo Pumpkin Scones are perfect in the Fall. They are soft and pillowy and have lots of great cinnamon and pumpkin flavor. To be honest, these flourless pumpkin scones satisfy all pumpkin cravings, and are a wonderful coffee or tea companion.
Not only are these gluten-free pumpkin scones delicious, but they are also made without any refined sugars or flours, and are naturally dairy-free, gluten-free, and grain-free.
Which is a huge win in my book!
I tested out several different frostings for these Paleo pumpkin scones, which I provided below. The frosting here adds even more great flavor and makes these alternative scones even more similar to traditional ones.
I hope you enjoy these as much as I do!
Ingredients needed to make these Paleo Pumpkin Scones:
- pumpkin puree– I used canned pumpkin puree but you are more than welcome to make your own!
- cinnamon– I love ceylon cinnamon best
- ground ginger
- ground nutmeg
- ground cloves
- maple syrup
- almond flour- blanched refined almond flour is best
- coconut flour
- baking soda
- coconut oil
Note: 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.
How to make these gluten-free dairy-free pumpkin scones:
Start with the paleo pumpkin scones dough:
To do this you mix the pumpkin puree, cinnamon, ginger, nutmeg, and cloves together. Then, you add vanilla, maple syrup and eggs to the mixture and mix everything together.
Then in another bowl you mix together the dry ingredients. This includes the almond flour, coconut flour, baking soda and salt.
Then you add the melted coconut oil on top of the dry ingredients and mix it until it looks like “sand”.
Then you 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.
Then 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!
Then make the pumpkin maple frosting:
While the pumpkin scones with almond flour bake, make the pumpkin maple frosting.
The pumpkin maple frosting is made out of pumpkin puree, coconut cream, cinnamon, ginger, nutmeg, and maple syrup.
I personally love Savoy coconut cream. It has the best taste and texture to me.
Once the scones have baked and cooled off, sprinkle them with the frosting. I love a lot of frosting, so use as much as you want!
I tested out other frostings before deciding that it was the best one for these scones.
There was another frosting that I had made (pictured below), made out of 1 Tbs coconut cream, 1 tsp cinnamon, and 1 Tbs maple syrup.
My husband really loved the texture and suggested that I post it as an other option.
Whichever frosting you prefer, these gluten-free pumpkin scones are delicious, full of Fall spices, and a must for your grain-free breakfast table.
Other gluten-free pumpkin recipes you may enjoy:
Paleo Pumpkin Scones (Gluten-Free)
- 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.
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