Almond Flour Pumpkin Scones made grain-free and refined sugar-free using wholesome ingredients. These soft on the inside, crispy on the outside fluffy scones are an explosion of fall flavors!
I thought after making my Almond Flour Cherry Scones and my Almond Flour Blackberry Scones that I had reached the apex of my scone making potential.
That is, until I made this pumpkin scone recipe.
To say this is my new favorite scone recipe and my new favorite pumpkin recipe is an understatement! These easy scones have lovely soft on the inside, crisp on the outside texture with a generous amount of pumpkin spice and just the right level of sweetness.
They are what I consider to be pumpkin perfection!
Let’s discuss the simple ingredients for these almond flour pumpkin scones.
Ingredients for Almond Flour Pumpkin Scones:
Pumpkin Puree: The star of the show here, we need canned pumpkin puree to act as a stand-in for oil, and to add the presence of squash.
Be sure the ingredient label specifies pumpkin only. Pumpkin pie filling includes cane sugar and spices, and the recipe already accounts for the sweetener and cozy spices.
Almond Flour: Taking the place of regular all purpose flour, we’re using mostly almond flour as a grain-free alternative. Almond flour contributes protein, fiber, and healthy fats to this healthy pumpkin scones recipe.
Tapioca Flour: Tapioca flour contributes to a fluffy, soft texture, which is more delicious than just the almond flour version. Nevertheless, you can replace the tapioca flour with more almond flour or with gluten-free flour.
Eggs: Help the scone dough rise into a fluffy texture.
Pure Maple Syrup: The sweetener here! I love that pure maple syrup contributes to the fall flavors by imparting that subtle maple essence.
Pumpkin Pie Spice: A generous amount of pumpkin pie spice makes the scones taste nice and warm with that little kick of autumn. This is the ingredient that gives anything pumpkin its pumpkin flavor, so don’t skip it!
Vanilla Extract: Brings a lovely warm flavor for added nuance.
Baking Powder: The leavening agent. Baking powder keeps the dough from spreading too much and helps the pumpkin mixture rise and bake evenly.
Sea Salt: Big flavor enhancer! Salt levels up the pumpkin flavor and the sweetness of the scones so that they taste like an autumn explosion in your mouth.
All of these ingredients are considered to be acceptable under the paleo diet, so if you’re looking for paleo pumpkin scones, you have found them!
Optional Glaze:
Powdered sugar and water is all we need to make a sweet little glaze. I find the scones are sweet enough on their own, but the glaze adds a special element. Skip it for less added sugar.
Recipe Customizations:
- Make keto pumpkin scones by swapping out the pure maple syrup for 1/2 cup to 2/3 cup of sugar-free sweetener such as allulose of monk fruit sweetener. Also add 1/3 cup of melted coconut oil or avocado oil to make up for the loss of the liquid.
- If you prefer using brown sugar, white sugar, or coconut sugar, follow the same instructions as above.
- For the best results, don’t replace the almond flour with any other flour, especially not coconut flour. Coconut flour absorbs four times the amount of liquid as any other flour, which requires an entirely different recipe.
- Add 1 cup of chocolate chips to the flour mixture if you love the combination of pumpkin and chocolate.
- Mix in 2/3 cup of pumpkin seeds, or press some into the top of the scones for an added crunch.
- For an egg substitute, replace the regular eggs with flax eggs. The dough will be stickier so a scone pan comes in handy when you’re making the vegan scones.
Now that we’ve covered the simple ingredients for these gluten-free pumpkin scones, let’s bake them!
How to Make Almond Flour Pumpkin Scones:
Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the eggs, pumpkin puree, pure maple syrup, and vanilla extract until combined.
Stir together the almond flour, tapioca flour, baking powder, pumpkin pie spice, and sea salt in a separate bowl.
Pour the wet ingredients into the bowl with the dry ingredients and mix well until a thick, sticky dough forms.
Use your hands to shape the dough into any size and shape scones you desire. The dough is very sticky and will stick to your fingers, but I have full faith that you can handle this.
If you prefer using two spoons to drop the dough onto the cookie sheet, that works too. I like sticking with traditional triangle scone shapes, and I make 8 large scones.
Bake the scones on the center rack of the preheated oven for 18-22 minutes, or until they are slightly golden brown around the edges.
Remove the scones from the oven and allow them to cool for at least 10 minutes before serving.
If you’d like, make the optional powdered sugar glaze by stirring together one cup of confectioners’ sweetener with 2 tablespoons of water. Drizzle over the scones, and enjoy!
Storage Options:
- Room Temperature: Store scones in an airtight container on the counter for up to 2 days.
- Refrigerator: Refrigerate in a sealed container or in a zip lock bag for up to 1 week.
- Freezer: Freeze scones in a freezer bag for up to 3 months.
The next time you find yourself craving some pumpkin spice goodness, whip up these dreamy pumpkin spice scones! Enjoy one alongside a mug of coffee or tea for a lovely little breakfast or snack.
And if you’re on a pumpkin kick, make my Flourless Protein Pumpkin Pancakes and my Rolled Oat Pumpkin Brownies.
Scone lovers, also try out some of my other favorite scone recipes!
More Scone Recipes:
- Vegan Blueberry Scones
- Almond Flour Apple Scones
- Paleo Vegan Lemon Poppy Seed Scones
- Almond Flour Carrot Cake Scones
For your next pumpkin adventure!
Almond Flour Pumpkin Scones Recipe
Equipment
Ingredients
- 2 eggs
- ½ cup pumpkin puree
- ⅔ cup pure maple syrup
- 2 tsp pure vanilla extract
- 4 cups almond flour
- 1 cup tapioca flour*
- 2 tsp baking powder
- 1 Tbsp pumpkin pie spice
- ½ tsp sea salt
Optional Powder Sugar Glaze:
- 1 cup powdered sugar
- 2 Tbsp water
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the eggs, pumpkin puree, pure maple syrup, and vanilla extract until combined.
- Stir together the almond flour, tapioca flour, baking powder, pumpkin pie spice, and sea salt in a separate bowl. Pour the wet ingredients into the bowl with the dry ingredients and mix well until a thick, sticky dough forms.
- Use your hands to shape the dough into any size and shape scones you desire. The dough is very sticky and will stick to your fingers, but I have full faith that you can handle this. If you prefer using two spoons to drop the dough onto the cookie sheet, that works too. I like sticking with traditional triangle scone shapes, and I make 8 large scones.
- Bake the scones on the center rack of the preheated oven for 18-22 minutes, or until they are slightly golden brown around the edges.
- Remove the scones from the oven and allow them to cool for at least 10 minutes before serving.
- If you’d like, make the optional powdered sugar glaze by stirring together one cup of confectioners’ sweetener with 2 tablespoons of water. Drizzle over the scones, and enjoy!
