Amy Lippert, NTP
Paleo Pumpkin Scones
Updated: Mar 8
These tender, melt in your mouth, perfect pumpkin spice scones will be your favorite go to breakfast this fall. Made with all whole food ingredients, they are Paleo and Whole30 friendly, gluten free, dairy free and egg free! Whip some of these up today and they will disappear in the blink of an eye!
One of my favorite things about these scones is the simplicity of the recipe. It only take a few minutes to prep and within 30-minutes you can have some mouthwatering, tasty scones ready for Saturday morning breakfast, Sunday brunch, to keep on hand for busy mornings, or as a nutrient packed snack.
Why Pumpkin is So Good For You!
Pumpkins belong to the squash family of produce and are also considered gourds and many people choose to also use them for fall decorations. These orange beauties are full of vitamins, minerals, antioxidant, and fiber so adding them to a whole food diet is a great way and tasty way to add orange foods into your diet.
Vitamin A (Beta-carotene): Beta-carotene is a powerful antioxidant that neutralizes free radicals and reduces oxidative stress and is also converted to vitamin A in the body. Vitamin A is essential in the health of your eyes, skin, bones, kidneys, and lungs.
Vitamin B1 (thiamine): A water soluble vitamin that is essential in glucose metabolism and supports health heart and nervous system function.
Vitamin B6: A water soluble vitamin that is essential in metabolic pathways, RBC production, and in the production of neurotransmitters.
Vitamin B9 (folate): A water soluble vitamin that is essential during pregnancy in the formation of the neural tube .
Calcium: The most abundant mineral in the body and is essential in heart health, muscle function and support strong bones and teeth.
Copper: Essential mineral in the formation of red blood cells and in supporting cardiovascular health and immune function .
Magnesium: The fourth most abundant mineral in the body, it support healthy nerve functions, healthy blood pressure, and detoxification.
Manganese: Essential mineral in supporting blood sugar regulation, glucose metabolism, and supporting healthy brain and nerve function .
Potassium: is the third most abundant mineral in your body and functions like an electrolyte (positively charged) once consumed. Electrolytes are important in their role in healthy nerve conduction and muscle contractions.
Pumpkins are a great source of fiber (about 2.5 grams in 1 cup of mashed pumpkin!) containing both soluble and insoluble fiber!
Insoluble fiber supports healthy digestion and movement through the GI tract.
Soluble fiber supports a healthy microbiome and supports health blood sugars.
So grab some pumpkin purée and let's get cooking!
Paleo Egg-Free Pumpkin Scones Ingredients
Makes 8-12 Scones
1/3 cup Coconut cream, cream only and melted
2/3 cup Pumpkin Purée
1 tsp Pure Vanilla Extract
1 Tbsp Apple Cider Vinegar (ACV)
2 cups Almond Flour
1/3 cup Coconut Flour
3/4 cup Tapioca/Arrowroot starch
3/4 cup Coconut Sugar
2 Tbsp Beef Gelatin
1 tsp Fine Sea salt
1 tsp Baking Soda
1 tsp Pumpkin Spice
Raw Pepitas for garnish (opt)
2 Tbsp Coconut Manna, melted (opt)
How to Make Paleo Egg-Free Pumpkin Scones
1. Preheat your oven to 350 degrees.
2. Line a large baking sheet/bar pan with parchment paper.
3. In a small bowl, combine the coconut cream, ACV, pumpkin purée and vanilla, stir well and set aside.
4. In a large mixing bowl combine all of the dry ingredients except the pepitas, mix well with a fork or whisk to combine.
5. Pour liquid ingredients into the bowl with the dry ingredients and and mix well with a large spoon or spatula until a wet dough comes together. Let sit for 2-3 minutes for the flours to absorb the liquids.
6. Transfer the dough onto a piece of parchment, and shape it into a circle about 2-2.5” thick.
7. Cut through the dough with a knife into wedges, like a pie.
8. Transfer the wedges to a parchment lined baking sheet (I used a pie server to move each piece), top with pepitas/pumpkin seeds (optional) and bake for 22-25 minutes.
7. Cool completely before serving and drizzle with warmed coconut manna, enjoy!
Q: Why are my muffins are still mushy in the middle.
A: Sounds like they needed more time in the oven. Be sure to use a toothpick test when looking for doneness.
Q: Can I use canned pumpkin purée?
A: Yes! Of course! I just love the freshness of making my own but am not ashamed to use canned when I'm in a pinch and don't have any on hand!
Q: Can I freeze these?
A: Yes! I love to keep mine in the freezer so they stay fresher! I usually just take a few out the night before to defrost at room temperature for the next day's breakfast!
If you like this recipe, check these out!
Pumpkin Spice Granola: Warm fall spices in a crunchy no oil, no refined sugar granola you can feel good about and will want to eat every morning!
Pumpkin Spice Energy Bites: Warm spices, sweet caramel-y dates, and loads of protein, these tasty and nutrient-dense energy bites are the perfect snack!
Egg-Free Paleo Pumpkin Pie: This smooth, creamy, and oh so delicious egg-free paleo pumpkin pie pairs wonderfully with a buttery egg-free Paleo cookie crust and a cup of hot tea!
Paleo Curried Pumpkin Soup: This silky and pretty much perfect pumpkin soup recipe is a tantalizing combination of warm spices, sweet pumpkin and rich coconut cream.
I hope you enjoy this as much as my family does. - Amy
Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies