These Paleo Pumpkin Scones are soft and flaky topped with a decadent maple glaze. They are full of pumpkin spice with just the right amount of sweetness. The recipe is paleo and gluten free with dairy free options. A healthy treat, perfect with a hot cup of tea or coffee on a fall morning.
What Makes These Pumpkin Scones Special?
Taste: These soft, moist scones are the perfect blend of sweet and spice for anyone who loves pumpkin. Each bite has the taste of pumpkin spice with a hint of maple icing. YUM!
Healthy & Gluten Free: To make these scones gluten free I use almond flour, coconut flour, tapioca flour, baking soda and baking powder.
Natural Sweeteners: The scones are sweetened with coconut sugar. The maple icing has only a little maple syrup.
Texture: Butter helps make the scone soft and flaky in the center and crisp on top. I use grass fed butter in my recipe but they can be made with palm shortening or coconut oil if you want them to be dairy free. Coconut oil will make them a little more dense. Coconut milk also enhances the texture.
Quick and Easy: The scone dough comes together quickly in about 15 minutes and then bakes for 20 minutes for pumpkin deliciousness. Serve these scones warm right away for the best taste.
Tips for making Paleo Pumpkin Scones
- Drain the Pumpkin: Pumpkin puree is extremely wet and can make your dough spread. Let it drain on a kitchen towel while you measure the dry ingredients.
- Use Frozen Butter or Oil : As your scone bakes, frozen butter/oil will melt and release steam, creating tender flaky pockets in the middle with crisp and crumbly edges.
- Cut the Butter into Small Pieces: When adding the butter to the flour cut it into small pieces so it mixes evenly into the dry ingredients. I use a food processor and pulse a few times to get a crumbly mixture. If you use a fork instead, shred the butter to make the mixing process easier.
- Use Cold Full Fat Coconut Milk: Cold milk keeps the butter/shortening from melting. The fat content of the coconut milk is necessary for a good texture.
- Don’t over-mix the dough: Once you add the wet ingredients to the dry, mix gently until combined. Over-mixing the scone dough will make it a little tough rather than flaky.
- Chill the Dough: The dough will still be sticky and needs to be chilled in the freezer for 30 minutes before forming it into a circle and cutting the scones.
How to Make Maple Icing
The icing is simple to make in one small pan. As the scones cool, melt the coconut butter, coconut milk, maple syrup, and vanilla extract to make the icing. If the icing is too thick, add more coconut milk to make a good drizzle consistency.
Use a spoon to drizzle the icing over the scones once they have cooled a bit.
These Pumpkin Scones are best served right away while they are warm. If you eat them the next day, heat for 3 minutes. They make a delicious paleo breakfast treat.
They can also be frozen and reheated.
The dough can be made a day in advance and stored in the refrigerator. Shape into a circle and cut into triangles when ready to bake.
I hope you enjoy this delicious pumpkin treat. They are not too sweet, perfectly spiced, healthy, satisfying and oh-so-delicious.
If you like this recipe, try these other pumpkin delights:
Paleo Pumpkin Pie Bars with Almond Cookie Crust
Pumpkin Breakfast Cookies (Nut Free, AIP, Gluten-free)
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Paleo Pumpkin Scones with Maple Icing
- Total Time: 35 minutes
- Yield: 8 servings 1x
These Paleo Pumpkin Scones are soft and flaky topped with a decadent maple glaze. They are full of pumpkin spice with just the right amount of sweetness.
- 1/2 cup pumpkin puree drained on a kitchen towel
- 1 1/4 cup blanched almond flour (140 grams)
- 3/4 cup tapioca flour (90 grams)
- 1/3 cup coconut flour (40 grams)
- 1 1/2 teaspoons baking powder, aluminum free
- 1/2 teaspoon baking soda
- 1/4 teaspoon Celtic sea salt
- 1/2 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 cup coconut sugar (96 grams)
- 6 tablespoons grass fed butter (85 grams) or palm shortening or coconut oil, frozen, cut into small pieces*
- 1/4 cup coconut milk full fat, cold
- 1 large pastured egg, whisked
- 1/4 cup coconut butter
- 2 tablespoons coconut milk
- 2 tablespoons maple syrup
- Pinch Celtic sea salt
- 1/2 teaspoon pure vanilla extract
- Measure the pumpkin puree and drain on a kitchen towel while you measure the dry ingredients.
- Put the almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt and coconut sugar in a food processor or large bowl.
- Add the fat (butter, shortening, coconut oil) and pulse a few times until an evenly crumbly mixture forms. If using a bowl, blend with a fork or pastry blender.
- Pour the flour mixture into a large bowl, make a well in the center of the crumbly mixture, add the whisked egg, coconut milk and pumpkin. Mix it all together until everything appears moistened, you will have a sticky dough.
- Place the bowl in the freezer for 30 minutes.**
- Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
- Sprinkle some tapioca flour on the parchment lined baking sheet and place the chilled dough on top. Use your hands to shape the chilled dough into a 7-8” disk.
- Using a very sharp knife, cut dough into 8 triangular wedges. If the dough is sticky, wet the knife to help it glide more easily through the dough.
- Separate wedges with a spatula or your hands about 2” apart on the baking sheet.
- Bake in the preheated oven about 20 mins or until lightly browned on top. Remove from oven and allow to partially cool, then drizzle with icing (recipe below).
- Scones are best served right away although they can be frozen and reheated, if desired. Enjoy!
- While the scones are cooling, in a small saute pan, gently melt the coconut butter with coconut milk, maple syrup, and vanilla extract. Mix until evenly combined.
- If the icing is too thick, add more coconut milk to make a good drizzle consistency.
- Use a spoon to drizzle the icing over the scones once they have cooled a bit.
Grate or shred the butter first if using a fork or pastry blender to mix the flour and butter together.
Dough can be stored in the refrigerator for up to a day before baking. Cover to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: Paleo, Gluten-Free, Naturally Sweetened
Keywords: pumpkin recipes, pumpkin scones, scones, grain free, naturally sweetened, gluten free baking, paleo scones