Friday Foodspiration: Pumpkin Scones

FullSizeRender (49).jpg

Tempted by the pumpkin bread, muffins, and donuts at the coffee shop?

How about a tender, rich (but sugar, dairy, and gluten free) pumpkin scone to pair with a hot cup of coffee?

Sound too good to be true?  Well, here it is. . . 


  • 1 cup Pumpkin Puree* 
  • 2 1/2 cups Almond Flour
  • 1/3 cup Coconut Flour
  • 1/3 cup Swerve Sweetener
  • 1 tbsp Baking Powder
  • 2 tsp Pumpkin Pie Spice
  • 1/4 tsp Salt
  • 2 eggs
  • 2 tbs Coconut oil, melted
  • 1/4 cup Coconut Cream


  1. Preheat oven to 325 degrees and line a  baking sheet with parchment paper. 
  2. In a large bowl, whisk together flours, sweetener, baking powder, spices, and salt.
  3. Add pumpkin, eggs, coconut oil, and cream until a soft dough comes together into a ball.
  4. Turn out the dough onto the baking sheet and separate into two balls.  
  5. Flatten out the balls into rounds about 1 inch thick. Use a sharp knife (I use a pizza cutter) to cut into triangles. 
  6. Gently lift the scones and spread them on the baking sheet so they aren't touching. 
  7. Bake 20-25 minutes until firm to the touch and lightly browned.  
  8. Allow to cool on pan before adding glaze or serving. 

Optional - Mix powdered erythritol and extra coconut cream for a glaze. 

*Tip - For the best texture, spread pumpkin puree over two layers of paper towels.  Top with two more paper towels and press to absorb excess liquid.