These paleo pumpkin scones are tender and full of pumpkin spice flavor! Serve them warm topped with a pumpkin spice drizzle for a special (healthier!) treat this fall. Gluten free and paleo with dairy-free options.
While this is the second paleo scone recipe I’ve tried out, it’s actually the first I’ve posted! Not to worry, because my chocolate chip (non-pumpkin!) version is soon to come.
I just wanted to make sure you all get your pumpkin baking fix before, well, you’re WAY over pumpkin baking.
I’m far from over it, after all, we’re only in mid October! We just got pumpkins to carve with the kids yesterday, and I’m still making a pumpkin spice latte for myself basically every single day. We are pumpkin strong right now, and there is just no stopping!
I’m glad I made another scone recipe before trying out this pumpkin one, because the comparison turned out to be really important, texture wise.
The issue with pumpkin-baking is always balancing the moisture that the pumpkin provides. This is especially important with scones!
I wanted the texture of these scones to be drier and less “fluffy” than your typical muffin. I took a couple of steps to encourage more of a scone texture over a muffin one.
First, my pumpkin was on the wet side so I actually just drained it on a paper towel before using it. This is less of an issue if you use homemade roasted pumpkin, but if you’re using pumpkin from a can this is a great step to incorporate.
Second, I tried to balance the dry/wet ratio in favor of less moisture without making the scones dry. I used a small amount of full fat coconut milk to accomplish this. The fat helps keep them moist and I kept the measurement at 1/4 cup.
The dough will still be sticky and need to be chilled in the freezer a solid 30 minutes before working with it. I outlined in detail in the recipe the tips and tricks I have for working with this sticky dough.
Of course I couldn’t resist a LEGIT icing to top off these pumpkin scones! I made my own paleo powdered sugar for the icing using maple sugar, which is SO easy that I wish I knew about this years ago.
You just blend maple sugar with tapioca flour and BOOM! A paleo powdered sugar that functions just like regular powdered sugar. I combined it with a bit of coconut milk, vanilla, and pumpkin pie spice to make it special!
This recipe also calls for baking powder, which is not paleo due to the corn, even if gluten free and aluminum free. If you want to make strictly paleo baking powder – see this post for the easiest recipe.
Ready for more good news? These paleo pumpkin scones freeze perfectly! Since I made 8 of them and was all by myself, I decided to test freezing them right away, after the photos. My husband wound up having one for breakfast, reheated, until they were gone.
When frozen right after baking, there’s no big difference in the texture, BUT I do recommend icing them after reheating to avoid melting.
I hope you’re ready for a MAJOR paleo pumpkin treat! Get your pumpkin, pumpkin spice (just all the pumpkin!) ready and let’s do fall RIGHT with these pumpkin scones!
Paleo Pumpkin Scones with Pumpkin Spice Drizzle
Paleo Pumpkin Scones with Pumpkin Spice Drizzle
- 1 1/4 cup blanched almond flour
- 3/4 cup tapioca flour or arrowroot
- 1/3 cup coconut flour
- 1 1/2 tsp baking powder aluminum free
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1/2 cup maple sugar or coconut sugar
- 6 Tbsp grass fed butter or ghee, or palm oil shortening or coconut oil, cold, broken or cut into small pieces
- 1/4 cup coconut milk full fat, plus a bit extra to brush on before baking (optional)
- 1/2 cup pumpkin puree drained on a paper towel
- 1 large egg whisked
Mix all dry ingredients in a large bowl (including the sugar).
Add the fat (butter, ghee, etc.) and blend with a fork or pastry blender until an evenly crumbly mixture forms. This can also be done by pulsing a few times in a food processor.
Make a well in the center of the crumbly mixture and the egg, coconut milk and pumpkin. Stir well until no flour spots show - you should have a sticky dough.
Place the bowl in the freezer for 30 minutes.
Meanwhile, Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
Sprinkle some tapioca or arrowroot flour on the parchment lined baking sheet and place the chilled dough on top. Wet your hands lightly and work the chilled dough into a 7-8” disk.
Using a very sharp knife, cut dough into 8 triangular wedges. Wet the knife to help it glide more easily through the dough*
If dough becomes sticky, place in the freezer for 5 minutes to firm. Separate wedges with a rubber spatula or your hands about 2” apart on the baking sheet. If desired, brush a very small amount of full fat coconut milk over the tops of each one. This makes the tops crisp up a bit more.
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 (see below). Scones will be best served right away although can be frozen and reheated, if desired. Enjoy!
Whisk together all ingredients until smooth. Add just 2 tsp of coconut milk initially, then add more if needed to reach a good “drizzle” consistency.
*Alternatively, you can drop the dough in 1/4 cup amounts onto the baking sheet as you would with biscuits to make things easier!
**To make paleo powdered sugar, blend 1 cup maple sugar with 1 Tbsp tapioca flour in a food processor until powdery. Use just 2/3 of this mixture for the icing and save the rest for another use.
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