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Grain Free Pumpkin Scones

Really can you ever have too many pumpkin recipes?  I think not!  I love scones because they are not too sweet and they CAN be a good source of fiber when you have real food ingredients like pumpkin! These are a fall treat not to be missed.  

Course Snack
Cuisine gluten free, Vegitarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 scones

Ingredients

  • 1/2 cup coconut flakes
  • 1/2 cup walnuts or pecans, chopped
  • 2 cups find ground almond flour
  • 1/3 cup arrowroot starch
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp clove
  • 1 tsp non aluminum baking powder
  • 3 tbs maple syrup
  • 1 pasture raised egg can substitute 1 flax or chia egg for a vegan option
  • 1/2 cup organic pumpkin puree
  • 1/4 cup melted coconut oil

Instructions

  1. Preheat oven to 350°. Line baking sheet with parchment paper.

  2. Spread coconut flakes and walnuts (or pecans) on the baking sheet and bake for 7-10 minutes until coconut flakes are goldenly toasted.

  3. In a large mixing bowl add all dry ingredients, almond flour, arrowroot starch, salt, cinnamon, nutmeg, cloves and baking powder.  Mix well. 

  4. Add all wet ingredients, maple syrup, egg, pumpkin puree and coconut oil. Mix until well combine.  The dough will be sticky and thick.

  5. Add toasted nuts and coconut to the dough.

  6. On the parchment lined baking sheet, pour all the dough.  Wet your hands lightly and form dough into a round even flat circle about 1 inch thick. 

  7. Divide the dough with a dull knife or bench scraper into 6 pie shapes pieces. Then sperate them gently.  Make them as far away from one another as you can so they bake evenly.  

  8. Bake for 20-25 minutes until they have brown bottoms and crisp edges. They should pass the toothpick test.  

  9. Cool, 10 - 15 minutes before serving.