Paleo Pumpkin Scones, Gluten-Free
These Paleo pumpkin scones are soft gluten-free pumpkin scones filled with cinnamon pumpkin flavor and topped with a pumpkin maple frosting.
These lighter pumpkin scones are the just right 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 our Paleo blueberry muffins, Paleo carrot banana bread, Paleo cinnamon scones 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 simple to make. The scones are also simple to customize.
- This recipes is great for those with allergies. They are peanut-free, gluten-free, dairy-free, and soy-free.
Recipe ingredients
- Pumpkin puree– You can use canned pumpkin puree or fresh pumpkin puree.
- Cinnamon– we 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. We 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. We like Savoy coconut cream our favorite 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.
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!
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 we 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.
Prep 15 minutesCook 25 minutesTotal 40 minutesMakes 8
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
- ¼ cup maple syrup
- 3 eggs
- ¾ cup almond flour
- ½ cup coconut flour, ( we 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
- 1 Tbs maple syrup
- 1/4 tsp cinnamon
- a pinch of ground ginger
- a pinch of nutmeg
Method
- 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. <h3 class="wprm-recipe-header
