AuthorJessica ParkerCategory,

I'm totally digging the pumpkin thing right now. No, I am not big into pumpkin spiced lattes, but lots of other pumpkin stuff for sure! Pumpkin chili, pumpkin butter, pumpkin muffins...and here are some pumpkin scones! 🙂 They kind of taste like gingerbread to me. There are a ton of yummy spices in this recipe <3

I have to say, here in Oregon, Fall came and has been beautiful but then it was 80 degrees today!! What?? That is not really normal for us in Oregon. I LOVE the sun but I'm really ready for sweater weather to stay for now.

Back to the scones, these guys are more moist than some other scone recipes I've tried in the past. They would still be delicious with your morning cup of coffee or tea. You can make them paleo or keto style, depending on the sweetener you use. Also, for the "frosting" you can choose to make it dairy free by using coconut milk. Either way....delicious!

Yields1 Serving
 0.50 cup pumpkin puree
 1 tbsp cinnamon
 1 tsp ground ginger
 1 tsp ground nutmeg
 0.50 tsp ground cloves
 1 tsp vanilla
 ¼ cup pure maple syrup (use stevia or erythritol for keto versions, just adjust amount as needed)
 3 eggs
 ¾ cup almond flour
 ½ cup coconut flour
 1 tsp baking soda
 ¼ tsp salt
 ¼ cup coconut oil, melted
Frosting
 1 tbsp pumpkin puree
 1 tbsp coconut cream, refrigerated (or use heavy whipping cream)
 1 tsp pure maple syrup (or keto friendly sweetener)
 ¼ tsp cinnamon
 1 pinch ground ginger
 1 pinch nutmeg
1

Preheat oven to 375F. Cover a cookie sheet with a silicone baking mat or parchment paper.

2

In a large bowl, mix everything from the pumpkin puree to the eggs.

3

In a separate bowl, mix the flours, baking soda & salt.

4

Add the dry ingredients to the pumpkin mixture and then add the melted coconut oil. Mix well, making sure there are no big clumps in the batter.

5

Take the dough out of the bowl and place, in a ball, on the lined cookie sheet.

6

Flatten the dough into a circle, making sure to keep it thick (should be about an 8" circle).

7

Cut the circle like a pizza. There should be 8 individual triangle shaped scones.

8

Bake the scones at 375F for 25-30 minutes.

9

While the scones are baking:
mix the frosting ingredients together in a small bowl.

10

Once the scones have finished baking and are cooled, drizzle the "frosting" over the scones.

11

Enjoy!

This recipe was adapted from perchancetocook.com

Ingredients

 0.50 cup pumpkin puree
 1 tbsp cinnamon
 1 tsp ground ginger
 1 tsp ground nutmeg
 0.50 tsp ground cloves
 1 tsp vanilla
 ¼ cup pure maple syrup (use stevia or erythritol for keto versions, just adjust amount as needed)
 3 eggs
 ¾ cup almond flour
 ½ cup coconut flour
 1 tsp baking soda
 ¼ tsp salt
 ¼ cup coconut oil, melted
Frosting
 1 tbsp pumpkin puree
 1 tbsp coconut cream, refrigerated (or use heavy whipping cream)
 1 tsp pure maple syrup (or keto friendly sweetener)
 ¼ tsp cinnamon
 1 pinch ground ginger
 1 pinch nutmeg

Directions

1

Preheat oven to 375F. Cover a cookie sheet with a silicone baking mat or parchment paper.

2

In a large bowl, mix everything from the pumpkin puree to the eggs.

3

In a separate bowl, mix the flours, baking soda & salt.

4

Add the dry ingredients to the pumpkin mixture and then add the melted coconut oil. Mix well, making sure there are no big clumps in the batter.

5

Take the dough out of the bowl and place, in a ball, on the lined cookie sheet.

6

Flatten the dough into a circle, making sure to keep it thick (should be about an 8" circle).

7

Cut the circle like a pizza. There should be 8 individual triangle shaped scones.

8

Bake the scones at 375F for 25-30 minutes.

9

While the scones are baking:
mix the frosting ingredients together in a small bowl.

10

Once the scones have finished baking and are cooled, drizzle the "frosting" over the scones.

11

Enjoy!

Pumpkin Scones (paleo/keto)