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Paleo & AIP Pumpkin Scones have a fabulous crunchy-scone exterior and soft tender-scone middle. With pumpkin and fall spices, you’ll love this easy to assemble classic baked good treat.
Also Gluten-free, egg-free, nut-free and dairy-free. But, try to find a more delicious Pumpkin Scone recipe! You’ll LOVE these~!
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Ingredients in Paleo & AIP Pumpkin Scones
The flours used in Paleo Pumpkin Scones are: tiger nut, arrowroot and tapioca.
I use gelatin in this recipe to replace eggs, because it’s an AIP egg-free recipe.
The wet ingredients are: coconut cream, pumpkin (I use canned, but you could use fresh), coconut oil and maple syrup.
The remaining “supporting role” ingredients are baking soda, AIP-compliant pumpkin pie spices (cinnamon, ginger and cloves) and sea salt.
How to make Paleo & AIP Pumpkin Scones
- In a large mixing bowl, stir together the dry ingredients.
- Add the wet ingredients. Mix together until completely combined, without over-mixing.
- Dust a work surface with 1 tablespoon of arrowroot.
- Pat the dough into a flat disc that’s about 1 inch high. The dough is easy and nice to work with.
- Cut into 6 wedges, and transfer to lined cookie sheet.
- Bake in preheated oven. Cool a bit, and enjoy!
How to store and freeze Pumpkin Scones
Like many baked goods, Paleo & AIP Pumpkin Scones freeze well.
Seal in an airtight storage container. Refrigerate for up to 3 days. Or, freeze for up to 3 months.
To defrost, leave out at room temperature for 4 hours or overnight. To reheat, place in preheated 325 degree Fahrenheit oven, or toaster oven, for 10 minutes.
Paleo & AIP Pumpkin Scones (egg-free, nut-free)
Equipment
- handheld or electric mixer
- bowl
- cookie sheet
- oven
Ingredients
- 1-¼ cups tiger nut flour sift if it's super clumpy or break up any clumps with the back of a spoon
- ½ cup arrowroot + 1 Tablespoon extra on which to pat down and form the dough
- ¼ cup coconut oil melted and cooled
- ¼ cup maple syrup room temperature
- 3 Tablespoons tapioca flour
- 2 Tablespoons coconut cream warm slightly if it's hard
- 2 Tablespoons canned pumpkin
- 1 Tablespoon gelatin
- 1 teaspoon cinnamon
- 1 teaspoon ginger powder
- ½ teaspoon baking soda sifted
- ¼ teaspoon sea salt
- ⅛ teaspoon cloves
- Optional: 1 Tablespoon maple sugar + ¼ teaspoon cinnamon to sprinkle the surface before baking, optional
Instructions
- Preheat oven to 325° Fahrenheit. Line a baking sheet with parchment paper.
- Stir together all of the dry ingredients in one big mixing bowl: tiger nut flour, arrowroot, tapioca flour, gelatin, spices, baking soda and sea salt.
- In a Pyrex measuring dish or small bowl, combine the wet ingredients: melted fat, warmed coconut cream, pumpkin and liquid sweetener. Stir together, and make sure the coconut cream mixes in.
- Add the wet ingredients to the dry ingredients. Mix the dough with hand held beaters on medium speed (or use an upright mixer if you prefer) until all of the ingredients are equally incorporated, without over-mixing.
- Turn the dough out onto a surface dusted with 1 Tablespoon arrowroot powder. Press and form it into a nice disc shape, about 1"+ tall and 8 or so inches in diameter. Cut into 6 equal wedges (cut straight down on the dough with a long sharp knife that's dusted with arrowroot). Optional: Sprinkle with maple sugar-cinnamon topping.
- Transfer to parchment lined baking sheet, spacing the scones apart, as shown in the photo below. Bake for 22 to 25 minutes, until golden brown and bursting/cracked in places.
- Allow to cool. Enjoy!
Nutrition
Pin AIP Pumpkin Scones here:
Similar recipes I think you’ll enjoy:
- Paleo & AIP Chocolate Chip Cookies (the best!)
- AIP Pumpkin Cookies (tender and lovely!)
- Snickerdoodles (the best!)
- Paleo & AIP Caramel Apple Pie (amazing!)
- AIP Blueberry Scones (classic and lovely!)
- Master Scones Recipe (Any Flavor) (nice!)
Susan says
These sound delicious. I’m sensitive to coconut. Are there any options for leaving out or substituting the coconut cream? I would replace the coconut oil with avocado oil or ghee. Thanks!
Megan says
Hi Susan, thanks! It’s really hard both with egg-free baking and scones specifically to get the same exact outcome of texture etc with substitutions. So… if you sub the coconut oil, use the ghee option, because you need a solid fat, not a liquid fat. Re the coconut cream, maybe a creamy homemade tiger nut milk or even tiger nut butter. I totally understand the coconut issue, and I’m sorry I don’t have a better option for you. I wish there was an AIP alternative to coconut cream. I hope those help and work well for you!
Leigh says
I also can’t have coconut and just made them using extra pumpkin in place of the coconut cream and avocado oil instead of the coconut oil and they came out great! My whole (non-AIP) family loved them!
Megan says
Wow, Leigh, YAY! I’m so excited that your substitutions worked!! Thank you for sharing what you did so that others who can’t have coconut can follow your ingredient subs! 🙂
Willow says
These look delish, I’m always looking for lunch box yums that don’t involve flour….is there anything I can sub the tiger nuts with – I’m in NZ and they are very hard to find. Thank you! Love your recipes. Xx
Megan says
Hi Willow! I just got the same request from another Kiwi! I’m so surprised NZ doesn’t have it readily yet and hope it comes your way conveniently soon! 🙂 I love the idea of these for the lunch box. For AIP, sadly, I don’t think there’s a good swap for tiger nut flour. 🙁 I wish I could give you another answer! If you love pumpkin cookies, too, even though they’re not a scone, you could try this recipe: https://eatbeautiful.net/aip-pumpkin-cookies-paleo-gf-egg-free-nut-free/ Or, another fun fall recipe is these AIP Apple Muffins: https://eatbeautiful.net/aip-apple-cinnamon-breakfast-muffins-egg-free-dairy-free-nut-free-autoimmune-protocol/ Thank you! and xo!
Iona Wilson says
I really would like to try these, but I am having difficulty finding Tiger Nut Flour here in New Zealand.
Is there an alternative flour I could use?
Megan says
Hi Iona, are you AIP? If so, I don’t think there’s a good swap for it, unfortunately. Each AIP flour has a unique quality with baking. It should get to NZ soon!?
Iona says
Thank you for your quick reply.
Yes I am AIP
I hope it does get here soon 🙂
Megan says
You’re welcome, and blessings! Sorry there isn’t a good alternative.
Winnie says
Thanks to all the fellow coconut-sensitive folks who wrote above. 🙂 Would palm shortening or lard work in place of the coconut oil? I also just wanted to check that the amount of pumpkin used in the original recipe is really only 2 Tbsp. Thanks.
Megan says
Hi Winnie, I know right?! This is a real community effort at this point; I love it. Yes, palm shortening or lard would both work great in place of coconut. It would be more reliable and predictable to use Grain Brain’s palm and avoid Spectrum for scones. Yes, that’s right about the pumpkin amount. More will take away the scone texture.
May says
I have been looking for a great tiger nut recipe to try out and love that this is AIP friendly. I have so much pumpkin on the farm I can’t wait to try it out. Thanks so much!
Megan says
Great, May! I love that you’re going to use homegrown pumpkin to make the recipe! How lovely. As stated, just be sure it’s a dense variety, like kabocha, so not a high water content. Enjoy! 🙂
Lauren says
So excited for scones! They used to be one of my favorites. And thanks to this recipe, I can have them again. Do you suppose subbing applesauce instead pumpkin would make a good scone? I’d love other flavors but I’m not sure how to make that happen. Any ideas?
Megan says
Hi Lauren, yes, great question. 🙂 I have this recipe post which is an AIP Master Scones recipe: https://eatbeautiful.net/aip-master-scones-recipe-any-flavor-paleo/ It can be used for any flavor scone. I do think applesauce will sub for pumpkin in this recipe also, as they’re similar.
Deb says
This is now our go-to recipe for scones. Brilliant and genius! So far we’ve made it with pumpkin, blueberries, and Lilly’s Dark Chocolate baking chips. Next I’m trying a savory one with bacon and herbs. Thanks so much!
Megan says
Yay, Deb, this is awesome, so great to hear. Thanks for sharing! Your next savory one sounds delish! And my pleasure! 🙂
Christine says
Could I use coconut sugar instead of maple sugar?
Megan says
Yes, coconut sugar is darker and not as sweet, but you sure can.