Pumpkin Scones Paleo GAPS

Pumpkin Scones with Glaze {Paleo, GAPS}

Megan Breakfast, Treats, Whole Food Recipes 28 Comments

This recipe is excellent. Freely serve these scones to non-Paleo friends and let them remark at the velvety texture!

Coconut butter is the key ingredient, indeed creating the perfect crumb and velvety texture.

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I make inexpensive coconut butter in this recipe by simply placing shredded coconut in the food processor (or high-powered blender). The remaining ingredients get added on top~ a super fun process that’s efficient.

(If you don’t have a food processor, you can make the butter in your blender, or buy the butter; and then mix the ingredients in a large bowl.)

This treat is also healthy. Enjoy all baked goods in moderation. But enjoy these with pride and zero guilt. They are completely nutrient-dense, high in protein and good fat, yet a sweet treat.

The crazy thing is, they’re so good you’re not going to want to stop at one. The first time I ate these we brought them to a friend’s house to share. She made fresh, raw whipped cream from their Jersey cow’s milk; and we topped the scones with the cream and their own honey. WOW. What a lovely breakfast, with sausage on the side.

Today, as I write, we’re about to eat them with bacon on the side, scrambled eggs and bulletproof coffee. Such a special meal that cultivates savoring.

Last note, I love how many scones this recipe makes- 15! And they’re each a good size. So for a pretty short prep time you really get a big yield, enough to put some in the freezer for future breakfasts or to pack in a lunch.

I recommend buying what I call an auto-scoop, if you don’t already have one. I love the big one I have for making these scones (or for making medium-size pancakes or large cookies). I like having smaller scoops for average-size cookies. Cookie scoops make drop scones, and all round baked goods, a breeze, proportionate and pretty. (I don’t recommend scooping ice cream with these, unless the ice cream is soft. It will break the mechanism.)

Optional- Add chocolate chips to the batter, if you love scones or pumpkin baked goods with chocolate chips. Glaze them (recipe below) if you love the texture and flavor of glaze on a scone. And please, try these with whipped cream and honey, for pleasure’s sake. But they’re great all on their own, too. Enjoy!

Pumpkin Scones Paleo GAPS


Pumpkin Scones {GAPS, Paleo}
Print Recipe
15 scones
15 scones
Pumpkin Scones {GAPS, Paleo}
Print Recipe
15 scones
15 scones
Servings: scones
  1. Preheat oven to 325 degrees Fahrenheit. Grease a large cookie sheet. Set aside.
  2. In a small mixing bowl combine the following dry ingredients: coconut flour, baking soda, sea salt. Whisk together with a fork and set aside.
  3. In a food processor fitted with a metal blade place, either 5 cups shredded coconut, or 1-1/2 cups coconut butter. If the shredded coconut, process for 5-10 minutes until runny butter is formed.
  4. Add the remaining ingredients to food processor: eggs, oil, pumpkin, honey, spices and sea salt. Process for about 25 seconds.
  5. Add coconut flour mixture, and process again, briefly, until it is fully incorporated, without over-mixing. Allow batter to sit and thicken for 5-10 minutes.
  6. Using a 3-3/4 ounce auto scoop, or similar size, scoop batter into neat mounds on prepared cookie sheet. Bake until golden brown all over, with darker brown tinges. Start checking for doneness after 15 minutes.
  7. Allow scones to cool on rack before chilling or dipping in glaze. Glaze is optional. These scones are also excellent served with whipped cream and honey.
Recipe Notes

Glaze Recipe

3/4 cup coconut oil or cocoa butter, melted and cooled

2 T. raw honey or maple syrup

1/2 tsp. vanilla

1/8 tsp. cinnamon

2 dashes of stevia, optional

  1. Whisk together all of the ingredients in a medium size bowl.
  2. Chill cooled scones in freezer for 10 minutes before dipping their tops, to facilitate the glaze setting up/hardening.
  3. Dip the top of each scone once; then place on parchment lined cookie sheet. Garnish the glaze with a fresh grating of nutmeg or a sprinkle of cinnamon. Or top each with pieces of crystallized ginger.


  • Add 3/4 cup unsweetened (or fair trade) chocolate chips to the batter, with the coconut flour step, before scooping and baking.
Share this Recipe
These are the smaller scoops I like for cookie dough:
This is the big scoop to get for these scones. It’s a 4-ounce scoop:
And here’s BULK coconut: My favorite baking sheet~

  • Andrea Wyckoff

    These pumpkin scones sound fabulous!! I want to sink my teeth into your photos!

  • Megan Stevens

    Thank you, Andrea, so appreciated!! <3

  • Emily @ Recipes to Nourish

    These look beautiful! I wish I lived closer and could come visit your cafe and eat your beautiful food. Pinned and sharing.

  • Laural Miller

    Looks great, is there an sugar substitute you’d recommend that would work well instead of honey?

  • Raia Torn

    I can’t wait to try these! They sound delicious Megan. 🙂

  • These are definitely on the list – thanks, Megan!

  • Renee Kohley

    Ooo I might make these halloween morning for the girls!

  • Susanna Zahratka

    What a great recipe! Definitely on my list:)

  • linda spiker

    Yummy! Pinned:)

  • Been meaning to use up my coconut flour. This would be perfect! Thx Megan!

  • Megan Stevens

    So glad, Karen, a noble calling for it. 😉

  • Megan Stevens

    Great, thank you!

  • Megan Stevens

    So glad, enjoy!

  • Megan Stevens

    Oh how lovely and festive!

  • Megan Stevens

    So glad. You’re welcome.

  • Megan Stevens

    Thanks, Raia!

  • Megan Stevens

    Sure, it depends on what you do well with. Do you mean like xylitol? That would be the one I’d choose, if so. Hardwood derived xylitol from Global Sweet. It is sold directly from the company in Boston or on Amazon, and made in the USA. If that’s not what you mean, coconut sugar or maple syrup will both work as well. Enjoy. 🙂

  • Megan Stevens

    That would be lovely!! Thank you, Emily!

  • My Darla Clementine

    These sound phenomenal! I can’t wait to try them!

  • Loriel

    Dear Lord, you know my love language. Can you ship some to FL for me? 🙂

  • Megan Stevens

    Yes, a new baby gift?! 🙂

  • Megan Stevens

    Great, so glad!!

  • Mandy Lee @Fostering Nutrition

    You really have a gift, Megan!

  • Megan Stevens

    Thank you, Mandy!!! SO kind! <3

  • Jessica from SimplyHealthyHome

    Those look great! thanks for linking up.

  • Megan Stevens

    Very fun, Jess! Thank you!

  • Erin

    Made these last week. Another batch in the oven right now! They really are great. I thought they were even better the second day. The cocoa butter glaze was ingenious! I do have to dampen my hands and shape them into the circles. Is that what you did? They don’t spread much and have ragged edges if I don’t smooth them with my damp hands. This recipe is a keeper!!

  • Megan Stevens

    Hi Erin, so glad to hear you love them! We keep making them again and again as well! 🙂 In answer to your question about shaping them, I use the tool I call an autoscoop: http://amzn.to/1MCXlB1 This is a large scoop, so it makes the right size scone, smooth and easy. Cheers and thanks for commenting!