Paleo Pumpkin Scones

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Arizona fall is quite different than other states.  All at once the temperature goes from 100+ to 80s in the first or second week of October and people start to lose their minds.  It was 84 degrees and I saw too many girls to count wearing Ugg boots and scarves.  I can’t say I am immune to the excitement though; on our first rainy October day I opened the windows (house got down to 78 woo hoo!) and decided to bake my first fall treat.

Pumpkin is all the craze this time of year so I have been playing around with adding it into a Paleo scone.  The best part of making paleo treats is the sugar content is so much lower, for instance these scones have 13g of sugar a piece, compared to the Starbucks version which has 39g!

*Note:  these are to be made for a treat!  Eat 1, not 4 🙂




2/3 c. Canned Pumpkin

1/2 c. Tapioca Flour

1/2 c. Coconut Flour

1/4 c. Raw Honey

1/4 tsp. Baking Soda

1/4 tsp. Cream of Tartar

2 Tbsp. Coconut Milk

1 tsp.  Cinnamon

1/2 tsp. Ginger

1/8 tsp. Cloves

1/4 tsp. Salt

1/2 c. Chopped Pecans

2 Large Eggs

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2 Tbsp. Almond Butter

2 Tbsp. Maple Syrup

1/4 tsp. Cinnamon



  1.  Preheat oven to 350 degrees.
  2. Add all of the scone ingredients to a large bowl and thoroughly mix.
  3. Line a baking sheet with parchment paper.  Place 1/4 c. batter into loose ball and flatten slightly.  Tip:  I like to measure with a measuring cup.  Perfect portion sizes and it just pops right out and onto the sheet.
  4. Bake for 25 minutes or until edges are lightly browned.  While scones are baking, mix together almond butter, maple syrup, and cinnamon to use as glaze.
  5. Let scones cool and drizzle glaze on top.
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Nutrition Info:
Recipe makes 8 servings
Each Serving:
Cal:  205    Carbs:  28g   Fat:  10g   Protein:  5 g   Sugar:  13g
I hope you enjoy this carbalicious fall treat 🙂

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