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+ servings
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.