Sweet Paleo Pumpkin Scones

I used to think scones were just too fancy for a regular Tuesday morning. They seemed like something you’d only get at a coffee shop or maybe attempt for a special brunch. Then I discovered how simple they actually are to make at home.

These paleo pumpkin scones changed everything for me. They’re made with almond flour instead of regular flour, so they fit perfectly into our family’s grain-free lifestyle. The pumpkin makes them moist and gives them that cozy fall flavor we all crave. Best part? They come together in about 30 minutes, which means I can have fresh scones on the table before the kids even finish getting dressed for school.

What Kind of Pumpkin Puree Should I Use?

For these scones, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin pie filling already has spices and sugar added, which will throw off the balance of your recipe. Look for canned pumpkin that just says “100% pumpkin” on the label, or you can make your own by roasting a sugar pumpkin and pureeing the flesh. The recipe calls for draining your pumpkin puree on a paper towel, which is a smart move since canned pumpkin can be pretty watery and excess moisture will make your scones soggy instead of tender and flaky.

Options for Substitutions

These paleo scones are pretty adaptable, but some swaps work better than others:

• Almond flour: This is really the backbone of the recipe, so I’d stick with blanched almond flour for the best texture. If you’re nut-free, you could try sunflower seed flour, but expect a slightly different taste and texture.
• Tapioca flour: Arrowroot powder works just as well here and can be swapped 1:1. Both give that nice chewy texture that makes these scones work.
• Coconut flour: This one’s tricky to substitute since coconut flour is super absorbent. If you must swap it, try using half the amount of additional almond flour, but you might need to adjust the liquid slightly.
• Maple sugar: Coconut sugar works great as mentioned, or you can use the same amount of regular sugar if you’re not strictly paleo.
• Grass-fed butter: The recipe already gives you great options – ghee, palm shortening, or solid coconut oil all work well. Just make sure whatever fat you use is cold and firm.
• Pumpkin puree: Sweet potato puree or butternut squash puree work nicely here. Just make sure to drain any extra moisture on paper towels like you would with pumpkin.
• Coconut milk: Any thick, creamy non-dairy milk works – try cashew cream or even heavy cream if dairy is okay for you.

Watch Out for These Mistakes While Baking

The biggest mistake when making paleo scones is overworking the dough, which can make them tough and dense instead of light and flaky – mix just until the ingredients come together and handle the dough as little as possible. Make sure your butter or coconut oil is properly cold before cutting it into the flour mixture, as warm fat won’t create those pockets of steam that give scones their tender texture. Don’t skip draining your pumpkin puree on paper towels for at least 15 minutes, since excess moisture can make your scones soggy and prevent them from holding their shape. For the best results, chill your shaped scones for 20-30 minutes before baking, which helps them keep their form and creates a better rise in the oven.

What to Serve With Paleo Pumpkin Scones?

These pumpkin scones are perfect for a cozy fall breakfast or afternoon snack with a hot cup of coffee or chai tea. I love serving them alongside some fresh berries or sliced apples to balance out the warm spices and add a bit of freshness to the plate. They’re also great with a dollop of coconut whipped cream or a drizzle of almond butter if you want something a little more indulgent. For a complete breakfast spread, try pairing them with some scrambled eggs and crispy bacon – the savory elements really complement the sweet, spiced flavors of the scones.

Storage Instructions

Keep Fresh: These pumpkin scones taste best when stored in an airtight container at room temperature for up to 3 days. If you’ve added the glaze, wait until it’s completely set before storing to avoid any sticky mess. I like to place a paper towel in the bottom of the container to absorb any extra moisture.

Freeze: You can freeze these scones for up to 3 months, either baked or unbaked! For baked scones, wrap them individually in plastic wrap before freezing. If you want to freeze the dough, shape the scones and freeze them on a baking sheet, then transfer to a freezer bag once solid.

Warm Up: To bring back that fresh-baked taste, warm your scones in a 300°F oven for about 5-8 minutes if they’re from the counter, or 10-12 minutes if frozen. You can also pop them in the toaster on a low setting. Add the glaze after warming if you haven’t already!

Preparation Time	15-30 minutes
Cooking Time	20-25 minutes
Total Time	35-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 22-26 g
• Fat: 95-110 g
• Carbohydrates: 190-210 g

Ingredients

For the scone dough:

• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 large egg (beaten, for binding)
• 1/3 cup coconut flour
• 3/4 cup tapioca starch (or arrowroot for binding)
• 1 1/4 cups blanched almond flour (finely ground, gives tender crumb)
• 1/2 cup pumpkin puree (drained well to remove excess moisture)
• 1 1/2 tsp aluminum-free baking powder
• 1/4 cup full-fat coconut milk (I use Thai Kitchen brand, plus more for brushing)
• 6 tbsp cold grass-fed butter (cut into small cubes, keeps scones flaky)
• 1 tsp ground cinnamon
• 1/2 cup maple sugar (or coconut sugar)

For the glaze:

• 1/4 tsp pure vanilla extract
• 1/4 tsp pumpkin pie spice
• 2-3 tsp coconut milk
• 2/3 cup powdered maple sugar (sifted to remove lumps)

Step 1: Prepare Mise en Place and Dry Ingredients

• 1 1/4 cups blanched almond flour
• 3/4 cup tapioca starch
• 1/3 cup coconut flour
• 1 1/2 tsp aluminum-free baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 2 tsp pumpkin pie spice
• 1/2 cup maple sugar
• 6 tbsp cold grass-fed butter, cut into cubes
• 2/3 cup powdered maple sugar

Start by measuring out all your ingredients and preparing them for mixing.

Sift the powdered maple sugar for the icing to remove any lumps, and cut the cold butter into small cubes—keeping it cold is essential for creating those flaky layers in scones.

In a large mixing bowl, whisk together the almond flour, tapioca starch, coconut flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and maple sugar.

Make sure everything is evenly distributed so the leavening agents work consistently throughout.

Step 2: Cut Butter Into Dry Mixture

• dry ingredient mixture from Step 1

Add the cold butter cubes to the dry ingredient mixture and blend them in using a pastry cutter, fork, or your fingertips until the mixture resembles coarse breadcrumbs.

Work quickly to keep the butter cold—this is what creates the flaky texture.

You should still see small pea-sized pieces of butter throughout.

I like to chill my mixing bowl before this step if my kitchen is warm, as keeping everything cold makes a real difference in the final texture.

Step 3: Combine Wet Ingredients and Mix Dough

• dry ingredient mixture from Step 2
• 1 large egg, beaten
• 1/2 cup pumpkin puree
• 1/4 cup full-fat coconut milk

In a small bowl, beat the egg and then stir in the pumpkin puree and coconut milk until well combined.

Make a well in the center of your dry mixture and pour in the wet ingredients.

Stir gently with a spatula or wooden spoon until just combined—don’t overmix, as this will make the scones tough.

The dough should come together with some streaks of dry flour still visible, which is perfectly fine.

Step 4: Chill Dough and Preheat Oven

• dough from Step 3

Cover the mixing bowl and transfer the dough to the freezer for 30 minutes.

While the dough chills, preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.

The chilling time allows the flavors to meld and makes the dough much easier to shape without sticking.

Step 5: Shape and Cut Scones

• chilled dough from Step 4
• tapioca starch or arrowroot flour

Remove the chilled dough from the freezer.

Lightly sprinkle tapioca starch or arrowroot flour on your prepared parchment paper to prevent sticking.

Wet your hands with water and transfer the dough to the parchment, then gently shape it into a 7-8 inch round disk about 3/4 inch thick.

Using a wet knife (rewet it between cuts), divide the disk into 8 equal wedges, then carefully separate them slightly so they have room to rise and brown evenly during baking.

Step 6: Brush and Bake Scones

• shaped scones from Step 5
• 2-3 tsp coconut milk

Lightly brush the top of each scone wedge with coconut milk using a pastry brush—this creates a beautiful golden-brown exterior.

Bake for 20 minutes, or until the tops are light golden brown.

Watch carefully toward the end as ovens vary; the scones are done when they’re set but still tender.

Let the baked scones cool on the baking sheet for 5-10 minutes before adding the icing.

Step 7: Make Icing and Finish

• 2/3 cup powdered maple sugar
• 2-3 tsp coconut milk
• 1/4 tsp pure vanilla extract
• 1/4 tsp pumpkin pie spice
• cooled scones from Step 6

While the scones cool, whisk together the sifted powdered maple sugar, coconut milk, vanilla extract, and pumpkin pie spice in a small bowl until smooth.

The consistency should be pourable but not too thin—add more coconut milk a teaspoon at a time if needed.

Drizzle the icing generously over the cooled scones.

I find that letting the icing set for a few minutes before serving gives it a nice light glaze that holds its shape beautifully.