Paleo Pumpkin Scones (Gluten-free, Keto, GAPS)

up close view of one Paleo Pumpkin Scone on a baking sheet

Paleo Pumpkin Scones (Gluten-free, Keto, GAPS)

Wonderfully textured Paleo Pumpkin Scones are special enough to serve to friends. This recipe makes a big batch for breakfasts, snacks, lunches and desserts. You can freeze leftovers or serve a crowd. (Nut-free)

Course Breakfast, Dessert, Side Dish, Snack

Cuisine American, British

Keyword gaps diet, gluten-free, keto, paleo, pumpkin, scones

Prep Time 15

Cook Time 15

Total Time 40

Servings scones

Calories 194kcal

Author Megan

Cost $3.50

Equipment

baking tray
oven
blender or food processor (optional)

Ingredients

4 eggs
1-½ cups coconut butter or 5 cups shredded, unsweetened coconut
1/2 cup olive oil or melted fat, cooled: lard, tallow, butter, ghee
1/2 cup coconut flour
1/2 cup canned pumpkin or leftover cooked winter squash
1/3 cup honey or for Keto: low-carb liquid sweetener
2 teaspoons cinnamon
¾ teaspoon ginger
3/4 teaspoon baking soda sifted
½ teaspoon allspice
½ teaspoon sea salt
1/2 to 3/4 cups chocolate chips optional

Instructions

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 1-1/2 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.

Notes

Glaze Recipe

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 3/4 cup homemade or unsweetened Fair Trade chocolate chips to the batter, before scooping and baking.

Nutritional data below is for the Keto and Low Carb version of the recipe.

Nutrition