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.
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.
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:
- dried cranberries
- sunflower seeds
- cacao nibs
A dense and chewy paleo pumpkin scone recipe that's topped with a delicious maple drizzle.
- 1/4 cup coconut butter , melted
- 2 tbsp maple syrup
Preheat oven to 350 degrees. In a medium bowl, mix coconut and cassava flour, cinnamon, nutmeg and baking soda.
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.
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.
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.
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:
This post was sponsored by Otto’s Naturals, but all thoughts and opinions are my own.