Gluten-Free Paleo Pumpkin Scones

Indulge in these delightful Paleo Pumpkin Scones, a perfect blend of soft, gluten-free texture and rich autumn flavor. Each scone is infused with warm cinnamon and pumpkin, then generously topped with a luscious pumpkin maple frosting, making them an irresistible treat for any occasion.

As the leaves begin to change and the air turns crisp, there’s nothing quite like the comforting aroma of pumpkin and spices wafting from the kitchen. These healthy pumpkin scones are the quintessential Fall treat, delivering a wonderfully soft and pillowy texture bursting with cinnamon and authentic pumpkin flavor. They pair beautifully with a steaming cup of coffee or a warm mug of tea, offering a moment of pure culinary bliss.

Crafted with a thoughtful combination of almond flour and coconut flour, these scones are naturally dairy-free, gluten-free, and grain-free. This makes them an excellent choice for those with dietary restrictions or anyone looking for a wholesome alternative to traditional baked goods without compromising on taste or texture.

If you’re a fan of paleo baked goods and eager to explore more delicious, wholesome recipes, you’ll love my Paleo Blueberry Muffins, Paleo Carrot Banana Bread, Paleo Cinnamon Scones, or Paleo Espresso Banana Bread. For those seeking a delightful vegan option, these Vegan Scones are a fantastic choice. Each recipe is designed to bring joy and health to your baking adventures.

Essential Ingredients for Perfect Paleo Pumpkin Scones

Crafting these delectable paleo pumpkin scones requires a few key ingredients, each playing a crucial role in achieving their unique flavor and texture. Here’s a detailed look at what you’ll need:

• Pumpkin Puree: The star of the show! You can use either high-quality canned pumpkin puree (ensure it’s 100% pumpkin, not pumpkin pie filling) or fresh homemade pumpkin puree. Both work beautifully to infuse the scones with that unmistakable autumn essence.
• Cinnamon: A generous amount of cinnamon is vital for these scones. I personally adore the nuanced, warm flavor of Ceylon cinnamon, which adds a delicate sweetness and depth. However, any good quality ground cinnamon will provide that comforting spice.
• Ground Ginger, Ground Nutmeg, Ground Cloves: This trio of spices works in harmony with cinnamon to create that classic, robust pumpkin pie flavor profile. They enhance the natural sweetness of the pumpkin and add a warming, aromatic complexity that truly defines a fall treat.
• Maple Syrup: Used as a natural sweetener, maple syrup not only adds a lovely depth of flavor but also contributes to the scones’ moist texture. Opt for pure maple syrup for the best results and a truly unrefined sweetness.
• Eggs: Eggs are essential binders in gluten-free baking. They help hold the scone batter together, ensuring a coherent and stable dough while contributing to the overall tenderness and structure of the final product.
• Almond Flour: Blanched almond flour is highly recommended for these scones. Its fine, refined texture yields a much lighter and more delicate baked good compared to unblanched almond flour, which can result in a coarser texture. It forms the primary base of our gluten-free flour blend.
• Coconut Flour: This highly absorbent flour is fantastic for paleo baking, but its unique properties mean that precise measurements are crucial. Use only the exact amount specified in the recipe, as even a small excess can lead to a dry, crumbly scone. It works synergistically with almond flour to create the ideal texture.
• Baking Soda: This leavening agent is responsible for helping the scones rise, giving them their desirable lift and airy quality. Ensure your baking soda is fresh for optimal results.
• Coconut Oil: When measuring coconut oil, it’s critical to do so in its melted state. A good tip is to melt a slightly larger amount in a microwave-safe bowl and then carefully pour it into your measuring cup to get the exact quantity needed. Coconut oil contributes to the richness and tender crumb of the scones.
• Coconut Cream: For the frosting, choose a good quality coconut cream with a mild flavor. I highly recommend Savoy coconut cream because it doesn’t impart a strong coconut taste, allowing the pumpkin and maple flavors to shine through beautifully. For best results, use only the thick cream from the top of a refrigerated can.

For a complete and detailed list of exact ingredients and measurements, please refer to the recipe card located further down the page.

Step-by-Step Guide to Baking Delightful Paleo Pumpkin Scones

Baking these wholesome paleo pumpkin scones is a rewarding and relatively simple process. Follow these detailed steps to create your perfect batch:

Step 1: Prepare the Wet and Dry Ingredients

Begin by preparing your wet ingredients. In a large mixing bowl, combine the pumpkin puree, cinnamon, ground ginger, ground nutmeg, and ground cloves. Whisk these together thoroughly with a fork until well blended and fragrant. Next, add the vanilla extract, maple syrup, and eggs, whisking until the mixture is smooth and fully incorporated.

In a separate, medium-sized bowl, prepare the dry ingredients. Whisk together the almond flour, coconut flour, baking soda, and salt. Once combined, pour the melted coconut oil over the dry ingredients. Using a fork, mix the oil into the dry ingredients until the mixture becomes clumpy and resembles coarse “sand.” This step helps to evenly distribute the fat and prevents overmixing later.

Finally, gently pour the “sand” mixture (dry ingredients) into the pumpkin mixture (wet ingredients). Mix everything together with a fork until a cohesive dough begins to form. Initially, the mixture may seem a bit wet, but as you continue to mix, the coconut flour will start to absorb the liquid and the dough will thicken. It’s important to pause here for a few minutes; allow the dough to rest so that the coconut flour has ample time to fully absorb the liquid, which is crucial for the scone’s final texture.

Step 2: Shape and Bake the Scones

Once the dough has rested and thickened, gently gather it with your hands and roll it into a ball. Transfer the ball of dough to a lightly floured clean surface or a piece of parchment paper. Using your hands, carefully flatten the dough into a thick, even 8-inch circle. The consistency should be quite substantial, similar to a very thick pancake.

Next, use a sharp knife or a pastry cutter to cut the dough. First, cut it in half, then cut each half in half again, and continue until you have 8 evenly sized scone wedges. Prepare a cookie sheet by lining it with a silicone baking mat or parchment paper. Using a spatula, carefully transfer each scone wedge onto the prepared cookie sheet, ensuring they are spaced slightly apart. Bake them in a preheated oven until golden brown and cooked through.

Step 3: Prepare the Pumpkin Maple Frosting

While your scones are baking, it’s the perfect time to prepare the delicious pumpkin maple frosting. In a small bowl, combine the pumpkin puree, the thick part of the refrigerated coconut cream, maple syrup, cinnamon, a pinch of ground ginger, and a pinch of ground nutmeg. Whisk all these ingredients together until the frosting is smooth, creamy, and lump-free. The refrigerated coconut cream helps achieve a thick, spreadable consistency. Set aside until the scones have cooled slightly.

Frequently Asked Questions About Paleo Pumpkin Scones

More Irresistible Pumpkin Recipes to Try

If you’ve fallen in love with the comforting flavors of pumpkin in these paleo scones, you’ll be thrilled to discover more pumpkin-infused delights that are perfect for autumn and beyond. Expand your fall baking repertoire with these fantastic recipes:

Did you try this recipe? Please leave me a ⭐ review below! Your feedback is greatly appreciated!

4.22 from 14 votes

Paleo Pumpkin Scones (Gluten-Free)

By:

Dominique

Servings:
8

Prep:

15
mins

Cook:

25
mins

Total:

40
mins

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A tasty paleo scone recipe with pumpkin and fall spices, perfect for a healthy gluten-free treat.

Ingredients

Scone ingredients:

• 1/2 cup pumpkin puree, (Libbys is great)
• 1 Tbs cinnamon
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1 tsp vanilla extract
• ¼ cup maple syrup
• 3 large eggs
• ¾ cup blanched almond flour
• ½ cup coconut flour, ( I love Nutiva)
• 1 tsp baking soda
• ¼ tsp salt
• ¼ cup coconut oil, melted

Frosting ingredients:

• 1 Tbs pumpkin puree
• 1 Tbs coconut cream, refrigerated (use the thick part)
• 1 Tbs maple syrup
• 1/4 tsp cinnamon
• a pinch of ground ginger
• a pinch of nutmeg

Instructions

• Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
• Line a cookie sheet with a silicone baking mat or parchment paper to prevent sticking.
• In a large bowl, mix the 1/2 cup of pumpkin puree, 1 tablespoon of cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, and 1/2 teaspoon ground cloves together with a fork until well combined. Then, add 1 teaspoon of vanilla extract, ¼ cup of maple syrup, and 3 large eggs to the bowl and whisk vigorously until everything is thoroughly blended into a smooth wet mixture.
• In a separate medium bowl, combine ¾ cup of blanched almond flour, ½ cup of coconut flour, 1 teaspoon baking soda, and ¼ teaspoon of salt. Whisk these dry ingredients together until evenly distributed. Next, pour ¼ cup of melted coconut oil on top of the dry ingredients and use a fork to mix it in. Continue mixing until the mixture becomes clumpy and takes on a texture resembling “sand.”
• Now, add the “sand” mixture (dry ingredients) into the pumpkin mixture (wet ingredients). Mix everything together with a fork. Initially, the mixture might appear quite wet, but keep mixing patiently. The coconut flour will gradually absorb the liquid, causing the mixture to thicken into a cohesive dough. Continue mixing until there are no clumps left. It’s important to let the dough rest for several minutes (about 5-10 minutes) after mixing to allow the coconut flour to fully hydrate and absorb the liquids, which ensures a perfect scone texture.
• Carefully take the dough out of the bowl with your hands and gently form it into a ball. Place the ball of dough onto a clean, lightly floured surface or a piece of parchment paper. Flatten it evenly with your hands until it forms an 8-inch circle. The dough should be quite thick, resembling a very dense pancake. Avoid overworking the dough to maintain tenderness.
• Using a sharp knife or a dough cutter, cut the round dough in half, then cut each half into two equal quarters, and continue this process until the dough is divided into 8 uniform scone wedges. Carefully use a spatula to separate each scone and place them onto the prepared cookie sheet, ensuring there’s enough space between them for even baking.
• Bake the scones in the preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for 25-30 minutes, or until they are golden brown around the edges and cooked through. A toothpick inserted into the center of a scone should come out clean.
• While the scones are baking and cooling, prepare the delicious pumpkin maple frosting. In a small bowl, combine 1 tablespoon of pumpkin puree, 1 tablespoon of refrigerated coconut cream (make sure to use the thick cream from the top of the can), 1 tablespoon of maple syrup, 1/4 teaspoon cinnamon, a pinch of ground ginger, and a pinch of nutmeg. Whisk thoroughly until the frosting is smooth and creamy.
• Once the scones are baked, remove them from the oven and allow them to cool completely on the cookie sheet on a wire rack. Cooling is important to allow them to set. Once cool, drizzle or spread the pumpkin maple frosting evenly over each scone. Serve immediately and enjoy!

Notes

For the best texture, remember to let the scone dough rest for several minutes (5-10 minutes) before shaping and baking. This crucial step allows the coconut flour to fully absorb the liquids, resulting in a perfectly moist and tender scone. When using coconut cream for the frosting, ensure it’s well-chilled and scoop only the thick, solid cream from the top of the can for a rich, pipeable consistency.

Nutrition

Calories:
225
kcal


Carbohydrates:
18
g


Protein:
6
g


Fat:
15
g


Saturated Fat:
8
g


Polyunsaturated Fat:
0.5
g


Monounsaturated Fat:
1
g


Trans Fat:
0.01
g


Cholesterol:
61
mg


Sodium:
251
mg


Potassium:
104
mg


Fiber:
5
g


Sugar:
9
g


Vitamin A:
2768
IU


Vitamin C:
1
mg


Calcium:
62
mg


Iron:
1
mg

Nutrition information is automatically calculated and provided as an approximation only. Actual values may vary.

Additional Information

Course:
Breakfast, Snack, Dessert

Cuisine:
American, Fall

Diet:
Paleo, Gluten-Free, Dairy-Free, Grain-Free

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