Healthy Pumpkin Scones (Gluten Free, Paleo, Vegan)

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!

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.

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!

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:

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

Enjoy!

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