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    Home » Breakfast

    Healthy Pumpkin Scones (Gluten Free, Paleo, Vegan)

    Published: Oct 30, 2020 · by Katie

    Jump to Recipe·Print Recipe

    This healthy pumpkin scones recipe is gluten free, paleo and vegan friendly. They're made with a combination of cassava flour and almond flour and sweetened with maple syrup. These easy pumpkin scones are moist, flavorful and super easy to make - the whole family will love them!

    top view of scones

    I seem to be on a scones kick this year.  From gluten free strawberry scones to chocolate chip and now pumpkin - I've been loving this new addition to my baking repertoire.

    Scones look super fancy and hard to make, but they're not - trust me!  As, I'm not into complicated recipes with lots of instructions and hard to follow steps.

    This healthy pumpkin scones recipe can be thrown together within minutes (no chilling the dough necessary) and ready for breakfast before the sun's up.

    Healthy Pumpkin Scones

    These paleo pumpkin scones are soft, moist and glazed with a simple sugar-free icing.  In addition, these scones are:

    • paleo - this is a paleo pumpkin scones recipe
    • vegan - these are vegan pumpkin scones since they are free of animal products
    • gluten free - made with a combination of almond flour and cassava flour
    • dairy free - no butter, no milk
    • no refined sugar - sweetened with maple syrup
    • easy and quick to make - no complicated steps
    • bake in under 20 minutes
    • full of flavor - cinnamon, vanilla and pumpkin spice

    This gluten free pumpkin scones recipe is perfect for the fall and pairs nicely with a warm mug of coffee, tea or hot cocoa.

    adding the glaze to the scones
    bite of a scone

    Are Pumpkin Scones Healthy?

    Are pumpkin scones healthy?  Well, that all depends on the ingredients you use.  Scones can be healthy or unhealthy, it all depends on what you use to make them.

    This vegan pumpkin scones recipe IS healthy.  However, I still consider these scones a treat (as I would any sweet scones recipe), but a treat that can be eaten any time of the day - breakfast included!

    So, what's in these gluten free scones that makes them a healthy option?  Let's dive into the ingredients and find out 😉

    Ingredients in Paleo & Vegan Pumpkin Scones

    Here's what you need to make these sweet pumpkin scones:

    For the Scones:

    • cassava flour
    • almond flour
    • cinnamon
    • pumpkin pie spice
    • Paleo baking powder
    • baking soda
    • salt
    • non-hydrogenated shortening
    • pumpkin puree
    • maple syrup
    • vanilla extract

    For the Icing:

    • powdered monk fruit sweetener
    • almond milk
    • tapioca flour

    Each of these ingredients are paleo and vegan: no dairy, grains, gluten, vegetable oils or refined sugar.  THIS is what makes for a healthy scone.

    If you've seen my strawberry scones recipe, then you'll notice that these two are quite similar.  I loved those summery strawberry scones so much, that I decided to use that recipe as a template for this one.

    As far as ingredient substitutions go, no other ingredient combinations have been tested.

    If you are looking for a paleo scones recipe without cassava flour, then take a look at my chocolate chip scones recipe.

    Although the icing is optional, it really takes these paleo scones to the next level!

    ingredients in healthy pumpkin scones

    How to Make Pumpkin Scones

    I used to think scones were an incredibly complicated dessert.  But boy was I wrong!  Scones are truly easy to make - especially my versions.  Here are the step by step instructions:

    First, preheat your oven to 375 degrees F.

    Combine Dry Ingredients

    Then, combine all dry ingredients in a large mixing bowl.  This includes the cassava flour, almond flour, cinnamon, pumpkin spice, baking powder, baking soda and salt.

    Be sure to measure the almond and cassava flour by the “spoon and level” method.  Or, simply measure by weight (in grams) rather than volume (in cups).  Having the proper amount of dry and wet ingredients is important for getting the right scone texture.

    Add In Shortening

    Next, measure out the shortening and add it to the dry ingredients.  (I used room temperature shortening.)  To combine, mix the shortening and the dry ingredients with a fork, mashing the shortening until it is in small pieces.  (See photos for reference.)

    Whisk Wet Ingredients

    Next, combine the pumpkin, maple syrup and vanilla in a small bowl.  Whisk until smooth.

    Mix Wet Into Dry

    Pour the wet mixture into the dry mixture.  Stir a few times with a spatula, then use your hands to mix the dough.  Now, here’s the important part… DON’T over-mix the dough!  If you want your end product to have that flaky, slightly crumbly scone texture then don’t over work the dough.

    Shape the Scones

    Form the dough into a ball, then flatten it into a disc-like shape on a parchment lined baking sheet.

    Next, cut the dough into 8 equal pieces, as if you were cutting a pizza.

    Separate each piece so that there is room between the scones.  If you want, you can further shape the scones, softening the edges.

    How-to-make-dough-for-pumpkin-scones

    Bake the Scones

    Place the pumpkin scones in the oven and bake at 375 degrees F for 17-18 minutes.

    After baking, remove the scones from the oven and cool them on the pan for a few minutes.  Then, transfer them on a wire cooling rack.  Cool to room temperature before adding the icing.

    freshly-baked-pumpkin-scones

    Ice the Scones

    After the scones have fully cooled, you may add the icing.  I also sprinkled a bit of pumpkin spice and pumpkin seeds on top for a little extra 😉

    To make the icing, simply mix the monk fruit sweetener and almond milk in a small bowl.  Add the tapioca flour bit by bit until you reach the desired thickness.  Then, drizzle the icing over the scones.

    healthy-pumpkin-scones
    scones topped with glaze, cinnamon and pumpkin seeds

    Frequently Asked Questions:

    Are Pumpkin Scones Sweet or Savory?

    There are savory pumpkin scones, but this is a sweet paleo pumpkin scone recipe.  That being said, these scones are actually healthy.  They are made with paleo and vegan friendly ingredients and are not loaded with sugar.

    Can Pumpkin Scones be Frozen?

    Can you freeze pumpkin scones?  YES!  These can absolutely be frozen.  In fact, I prefer freezing them over storing them in the fridge.

    These scones can be stored at room temperature for a couple days, in the fridge up to a week and in the freezer up to a month.

    You can actually eat these scones straight from the freezer - they are not rock solid.  Or, you can warm them in the microwave for a few minutes to soften.

    How long do Pumpkin Scones Last?

    The way you store these cassava pumpkin scones will determine how long they last.

    • Room Temperature: 2-3 days
    • Fridge: 1 week
    • Freezer: 1 month
    moist-gluten-free-pumpkin-scones

    More Paleo Vegan Pumpkin Dessert Recipes

    For more Paleo and Vegan dessert recipes containing pumpkin, check these out:

    • No Bake Pumpkin Bars
    • Vegan Pumpkin Truffles
    • Pumpkin Plantain Bread
    • Pumpkin Peanut Butter Cups

    Enjoy!

    Print
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    top view of scones

    Healthy Pumpkin Scones (Gluten Free, Paleo, Vegan)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
    • Author: Katie
    • Prep Time: 15 minutes
    • Cook Time: 17 minutes
    • Total Time: 32 minutes
    • Yield: 8 scones 1x
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    Description

    Healthy pumpkin scones made from a combination of cassava flour and almond flour and sweetened with maple syrup.  Gluten free, paleo and vegan friendly.


    Ingredients

    Scale

    Scones

    • 1 cup cassava flour (128g)*
    • 1 cup blanched almond flour (95g)
    • 1 tsp cinnamon
    • ½ tsp pumpkin pie spice
    • 1 tsp Paleo baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • ½ cup non-hydrogenated shortening (92g)
    • ¾ cup pumpkin puree 
    • ¼ cup  maple syrup
    • 1 tsp vanilla extract

    Icing (optional)

    • ¼ cup powdered monk fruit sweetener
    • 1 Tbsp almond milk
    • 1-2 Tbsp tapioca flour

    Instructions

    1. Preheat oven to 375 degrees F.
    2. Make the Dough: in a medium-sized mixing bowl, combine dry ingredients: cassava flour, almond flour, baking powder, baking soda, cinnamon, pumpkin spice and salt.
    3. Add shortening to dry mixture.  Mix, using a fork, until the shortening is in small clumps.
    4. In a small bowl, combine wet ingredients: pumpkin puree, maple syrup, vanilla.  Whisk until smooth.
    5. Pour wet ingredients into dry mixture.  Mix with a spatula, then use your hand to work the dough.  Mix until just combined - do not over-mix!
    6. Line a baking sheet with parchment paper.  Roll dough into a ball, flatten on the baking pan, then shape into a disk.  Cut the disk into 8 even pieces (like you're cutting a pizza).  Separate each piece so that they are not touching.
    7. Bake the Scones: place the scones in the oven and bake at 375 degrees for 17-18 minutes.
    8. Cool 10 minutes on pan, then transfer to a wire cooling rack.
    9. Make the Icing: combine monk fruit and almond milk in a small dish.  Add in tapioca flour until desired consistency is reached.
    10. Drizzle icing over cooled scones.  Optional: top with pumpkin spice and pumpkin seeds.

    Notes

    *For best results, measure cassava flour by weight

    Did you make this recipe?

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    pinterest image for pumpkin scones
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    Reader Interactions

    Comments

    1. Eric

      November 23, 2020 at 8:02 am

      The fact that these are both paleo and vegan is an achievement. Delicious!

      Reply
    2. Vee

      December 12, 2020 at 3:58 am

      Hi, Thanks so much for eggfree cassava recipes. How thick are these to be before baking, please?

      Reply
      • Katie

        December 12, 2020 at 5:48 am

        Hi! I The scones should be around 1.5 inches thick.

        Reply
    3. Layla

      November 07, 2021 at 7:41 am

      These were great! Best GF scones I have tried.

      Reply
      • Katie

        November 07, 2021 at 2:36 pm

        So glad you like them!

        Reply
    4. Gayle

      September 07, 2023 at 3:58 pm

      Say, since I am not worried about gluten free, can I use almond flour and whole wheat flour? I really don’t want to have to buy another flour?

      Thanks as these look and sound amazing!

      Reply
      • Katie

        September 07, 2023 at 6:14 pm

        Wheat flour should work as a 1:1 substitute by weight for the cassava flour. But please note, I'm gluten free and have not tried this swap myself.

        Reply
    5. Jane

      September 09, 2023 at 2:56 pm

      Nice recipe; not too sweet;
      Could have used a bit more of the pumpkin pie spice as we prefer a stronger spice profile; came out great at 18 min!

      Reply
    6. Anna

      October 22, 2023 at 10:41 am

      Can I substitute almond flour to less caloric flour? Like oat flour or brown rice flour?

      Reply
      • Katie

        October 22, 2023 at 7:14 pm

        No, those substitutions won't work for this recipe.

        Reply
    7. Laura Treese

      January 07, 2024 at 6:52 am

      Delicious! Thank you for this recipe. I used coconut oil instead.

      Reply
      • Katie

        January 07, 2024 at 7:53 am

        I'm glad they turned out well with the coconut oil! Thank you for leaving a review 🙂

        Reply
    8. C

      December 26, 2024 at 8:42 am

      What can I use in place of almond flour?

      Reply
      • Katie

        December 26, 2024 at 3:16 pm

        Tigernut flour or finely ground sunflower seeds should work.

        Reply

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    Hi there!

    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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