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!
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.
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
- pumpkin pie spice
- Paleo baking powder
- baking soda
- non-hydrogenated shortening
- pumpkin puree
- maple syrup
- vanilla extract
For the Icing:
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!
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.
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.
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.
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
More Paleo Vegan Pumpkin Dessert Recipes
For more Paleo and Vegan dessert recipes containing pumpkin, check these out:
Healthy pumpkin scones made from a combination of cassava flour and almond flour and sweetened with maple syrup. Gluten free, paleo and vegan friendly.
- 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
- Preheat oven to 375 degrees F.
- 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.
- Add shortening to dry mixture. Mix, using a fork, until the shortening is in small clumps.
- In a small bowl, combine wet ingredients: pumpkin puree, maple syrup, vanilla. Whisk until smooth.
- 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!
- 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.
- Bake the Scones: place the scones in the oven and bake at 375 degrees for 17-18 minutes.
- Cool 10 minutes on pan, then transfer to a wire cooling rack.
- Make the Icing: combine monk fruit and almond milk in a small dish. Add in tapioca flour until desired consistency is reached.
- Drizzle icing over cooled scones. Optional: top with pumpkin spice and pumpkin seeds.
*For best results, measure cassava flour by weight
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