I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.
Paleo Pumpkin Scones are Gluten-free, Keto, GAPS, nut-free … and excellent! Freely serve these scones to non-Paleo friends, and let them remark at the velvety texture.
Coconut butter is the key ingredient — creating the perfect crumb.
It’s also a super nutrient-dense low carb ingredient for Keto baking.
Jump to Recipe
Paleo Pumpkin Scones ~ Easy recipe how-to …
Step 1: I make inexpensive coconut butter in this recipe by simply placing shredded coconut in a food processor or high-powered blender. (If you prefer to buy coconut butter, the recipe gives that option, too.)
Step 2: The remaining ingredients get added on top — a super fun process that’s efficient. Or, for store-bought coconut butter, you’ll just mix the ingredients in a large bowl.
If you don’t have a food processor or high-powered blender, no problem, you’ll be in the latter category: buy the coconut butter, and mix the ingredients in a bowl.
Step 3: Scoop the batter onto your prepared baking sheet. And bake!
What makes Paleo Pumpkin Scones healthy
Pumpkin Scones are indeed healthy: completely nutrient-dense, high in protein and good fat.
Coconut butter is the main ingredient in this flourless recipe. It yields good energy and digests gently.
The other ingredients are olive oil, eggs, pumpkin and sweetener (but not too much).
Super healthy, simple components + a few traditional fall spices make Paleo Pumpkin Scones a wholesome treat.
As you can see from the photos, Paleo Pumpkin Scones can be made with or without chocolate chips added to the batter.
And, with or without the glaze on top.
What to serve with Paleo Pumpkin Scones
The first time I made this recipe, 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. What a lovely breakfast, with sausage on the side. (Dairy-free coconut whipped cream would be great, too.)
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.
Enjoy Pumpkin Scones alongside a big breakfast, as a snack on a busy day, with tea for a special treat or even alongside soup for a casual dinner.
- Here are a few soups to enjoy with scones this fall and winter:
How many Pumpkin Scones does this recipe make
I love how many scones this recipe makes — twelve to fifteen! 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 lunches.
For scooping and portioning the dough, I recommend buying a large cookie scoop (like this one), if you don’t already have one ~ for added ease and a nice looking finished product.
Try this set if you want a few sizes (also great for making medium-size pancakes or large cookies. I like having smaller scoops for average-size cookies.)
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 … try these with whipped cream or cultured cream (for GAPS) and honey, for pleasure’s sake.
But they’re great all on their own, too. Enjoy!
How to store and freeze Paleo Pumpkin Scones
Seal Pumpkin Scones 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.
Paleo Pumpkin Scones (Gluten-free, Keto, GAPS)
- baking tray
- blender or food processor (optional)
- 4 eggs
- 1-½ cups coconut butter or 5 cups shredded, unsweetened coconut
- ½ cup olive oil or melted fat, cooled: lard, tallow, butter, ghee
- ½ cup coconut flour
- ½ cup canned pumpkin or leftover cooked winter squash
- ⅓ cup honey or for Keto: low-carb liquid sweetener
- 2 teaspoons cinnamon
- ¾ teaspoon ginger
- ¾ teaspoon baking soda sifted
- ½ teaspoon allspice
- ½ teaspoon sea salt
- ½ to ¾ cups chocolate chips optional
- Preheat oven to 325 degrees Fahrenheit. Line a large cookie sheet with parchment paper. Set aside.
- In a large mixing bowl combine the following dry ingredients: coconut flour, spices, baking soda, sea salt. Whisk together, and set aside.
- In a food processor fitted with a metal blade (or high-powered blender), add: either 5 cups shredded coconut, or 1-½ cups coconut butter. If the shredded coconut, process for 5 to 10 minutes until runny butter is formed.
- Add the remaining wet ingredients to food processor or blender (shown in photo below): eggs, oil, pumpkin and honey. Process for about 25 seconds. If using the blender option, transfer to large mixing bowl with dry ingredients. (For food processor, you can add the dry ingredients and finish the mixing process there. Just pulse until dry ingredients are fully incorporated.)
- (Add optional chocolate chips.) In large bowl, combine all ingredients with handheld mixer until ingredients are fully incorporated, without over-mixing. Allow batter to sit and thicken for 5 to 10 minutes.
- Using a 4-ounce 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.
- Allow scones to cool on rack. If you plan to glaze them, chill in the freezer for 10 minutes first, which helps to set the glaze. Glaze is optional (Glaze recipe in Notes below). These scones are also excellent served with whipped cream or whipped coconut cream and honey.
- ¾ cup coconut oil or cocoa butter, melted and cooled
- 2 Tablespoons raw honey for GAPS or maple syrup (or low carb liquid OR powdered sweetener for Keto); for non-GAPS, you may also use powdered coconut sugar or maple sugar, which mixes in better than the liquid sweeteners, but both work fine
- ½ teaspoon vanilla
- ⅛ teaspoon cinnamon
- 2 dashes of stevia, optional
- Whisk together all of the ingredients in a medium-size bowl.
- Chill cooled scones in freezer for 10 minutes before dipping their tops, to facilitate the glaze setting up/hardening.
- Dip the top of each scone once; then place on parchment lined cookie sheet. Optional: Garnish the glaze with a fresh grating of nutmeg or a sprinkle of cinnamon. Or top each with pieces of crystallized ginger.
Chocolate Chip Pumpkin Scones Variation
- Add ¾ cup homemade or unsweetened Fair Trade chocolate chips to the batter, before scooping and baking.