Paleo Pumpkin Scones (No Egg, Refined Sugar Free)

These paleo pumpkin scones are made with a combination of cassava flour and almond flour and sweetened with maple syrup. They don't require any eggs and are refined sugar free! These scones are moist, flavorful and super easy to make - the whole family will love them!

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 paleo pumpkin scones recipe can be thrown together within minutes (no chilling the dough necessary) and ready for breakfast before the sun's up. They're soft, moist and glazed with a simple sugar-free icing. 

Ingredients

You can find the full recipe for these healthy pumpkin scones in the recipe card below, but here's an overview of what you'll need:

For the Scones:

• cassava flour - these scones are made with cassava flour and I don't have a good 1:1 swap. I've heard that oat flour and gluten free blends can work, but have not tried either myself.
• almond flour - needed for taste and texture purposes. The best swap would be tigernut flour.
• cinnamon - added for flavor, but can be left out.
• pumpkin pie spice - added for flavor.
• Paleo baking powder - I like to make my own paleo baking powder, but any type will work.
• baking soda - for the rise.
• salt - enhances the flavors
• shortening - I like using palm shortening in my recipes because it is a great dairy free swap for butter. That being said, you can use butter in place of the shortening.
• pumpkin puree - since these are pumpkin scones. I think these work best with organic canned pumpkin puree or homemade puree.
• maple syrup - to sweeten the scones.
• vanilla extract - added for flavor.

For the Icing:

• powdered monk fruit sweetener - or regular powdered sugar if you don't need the recipe to be paleo
• almond milk - or any other milk
• tapioca flour - this thickens the icing without adding more sugar, but you may swap it for more powdered monk fruit (or powdered sugar).

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:

1. First, preheat your oven to 375 degrees F.

Make the dough

2. 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.
3. 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.
4. 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.)
5. Next, combine the pumpkin, maple syrup and vanilla in a small bowl.  Whisk until smooth.
6. 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

7. Form the dough into a ball, then flatten it into a disc-like shape on a parchment lined baking sheet.
8. Next, cut the dough into 8 equal pieces, as if you were cutting a pizza.
9. 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

10. Place the pumpkin scones in the oven and bake at 375 degrees F for 17-18 minutes.
11. 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

12. 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 😉
13. 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.

FAQ

More Paleo Vegan Pumpkin Dessert Recipes

For more paleo and vegan dessert recipes containing pumpkin, check these out:

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