Starbucks pumpkin scones are a seasonal hit for so many, but (fortunately or unfortunately) they are not for me. I can’t tolerate grains and am currently following a Paleo-ish diet … so what’s a girl to do? If you’re craving a healthy pumpkin scone, yet one that’s grain free, dairy free but definitely not flavor free, you’ve come to the right place. Because these paleo moist pumpkin scones are easy to make and deliciously dunkable – or simply enjoyed as is. I’m excited to partner with Otto’s Naturals on this post. Otto’s is my favorite cassava flour and an absolute staple for anyone on a grain free diet.

paleo moist pumpkin scone recipe -

How to make paleo moist pumpkin scones

Paleo desserts are a real thing! I’m grateful that after following a grain free diet for 2 years, I can easily tweak recipes like this one. In all honesty, while traditional scones can be somewhat crumbly, this scone recipe is thicker and moist. By combining coconut flour and cassava flour together, the scones bake into a hearty, tasty and refined sugar-free healthy baked item. Serve these with your afternoon tea or coffee, as an easy on-the-go breakfast, or with a fall (or anytime) brunch.

Delicious and easy paleo pumpkin scones with a paleo maple drizzle.

How to make a dairy free maple glaze

Dairy free maple glaze is simple to make and includes only 2 ingredients! Simply take coconut butter and melt it in the microwave for 30 seconds. Mix and reheat if it needs to be. Add in maple syrup and whisk to your desired consistency. If you’d like to flavor it with pumpkin or cinnamon, add 1/4 – 1/2 teaspoon to melted coconut butter and maple syrup, or drizzle as is over baked scones.

Do I need to add the maple glaze?

Nope! No need to add it at all. I will say that it’s tasty and worth it, in my opinion!

Wait, are chocolate chips paleo?

Dark chocolate chips are allowed in moderation on a paleo diet. Because of it’s cleaner list of ingredients, Enjoy Life Chocolate Chips are my go-to chocolate chips. Their ingredients include: Evaporated Cane Juice, Natural Chocolate liquor (Non-Alcoholic), Non-Dairy Cocoa Butter. Otherwise, when it comes to choosing a chocolate to enjoy on a paleo diet, the darker the better.

Alternatives to chocolate chips in this recipe:

I included a mix of pecans and chocolate chips when I made these, but you could use all of one of the following, or a mix of any:

  • raisins
  • dried cranberries
  • sunflower seeds
  • cacao nibs
  • walnuts
  • pecans

paleo moist pumpkin scone recipe - paleo, grain free and dairy free

My favorite cassava flour

Discovering cassava flour was a big breakthrough for me in being grain free. Not only does it sub super easily for “regular” flour, but it’s easy to bake with and has a very mellow flavor. When I discovered Otto’s Naturals, it quickly became a permanent for me in my pantry. The consistency of the texture is smooth and consistent – no clumps or gritty taste. I also love that they are non-GMO Project Verified, and just as much enjoy that they are family owned. I’ve used Otto’s Naturals in foods like my Paleo Cassava Bread, cookies,  Paleo Tortillas, and now these paleo moist pumpkin scones, too. If you haven’t tried it, I highly suggest that you do!
5 from 2 votes
Delicious and easy paleo pumpkin scones with a paleo maple drizzle.
Paleo Moist Pumpkin Scones + a Maple Drizzle (Grain Free, Dairy Free)
Prep Time
15 mins
Cook Time
20 mins

A dense and chewy paleo pumpkin scone recipe that's topped with a delicious maple drizzle.

Course: Breakfast, Dessert
Cuisine: American
Servings: 8
Calories: 312 kcal
  • 3/4 cup coconut flour
  • 3/4 cup cassava flour
  • 2 tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp baking soda
  • 3/4 cup canned pumpkin puree
  • 3 eggs
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 6 tbsp coconut oil , melted
  • 1/4 cup chopped pecans
  • 1/4 cup mini chocolate chips (I use Enjoy Life)
For the Maple Drizzle
  1. Preheat oven to 350 degrees. In a medium bowl, mix coconut and cassava flour, cinnamon, nutmeg and baking soda.

  2. In a separate bowl, mix pumpkin, eggs, maple syrup, vanilla, coconut oil and mix to combine. Fold in pecans and chocolate chips; dough will be thick, so mix with your hands.

  3. Line a baking sheet with parchment paper. Place dough onto paper and flatten with your hands into a large circle, about 3/4 - 1" thick. Bake for 20-22 minutes.

  4. When scones are done baking, heat coconut butter in a microwave-safe dish until melted - about 30-60 seconds. Mix and add maple syrup; mix to desired consistency, and drizzle over scones.

Nutrition Facts
Paleo Moist Pumpkin Scones + a Maple Drizzle (Grain Free, Dairy Free)
Amount Per Serving
Calories 312 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 12g75%
Cholesterol 1mg0%
Sodium 111mg5%
Potassium 104mg3%
Carbohydrates 35g12%
Fiber 7g29%
Sugar 15g17%
Protein 3g6%
Vitamin A 3587IU72%
Vitamin C 2mg2%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Moist Paleo Pumpkin Scones with a Maple Drizzle

These bake up easily and store well for a few days in an air-tight container. I hope you enjoy these and add these to your fall roundup of tasty pumpkin recipes!

Other pumpkin recipes that you may enjoy:

Paleo Pumpkin Gnocchi

Flourless Pumpkin Blender Muffins

Fluffy Grain Free Pumpkin Waffles

Crustless Mini Pumpkin Pies

Easy Pumpkin Overnight Oats


Paleo Pumpkin Scones made with coconut flour and cassava flour

This post was sponsored by Otto’s Naturals, but all thoughts and opinions are my own. 

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