Chocolate Chunk Pumpkin Scones

Chocolate Chunk Pumpkin Scones (paleo-friendly) - Lexi's Clean Kitchen

Fall mornings call for these gluten-free and paleo-friendly Chocolate Chunk Pumpkin Scones! Soft in the middle, crispy on the outside, and just the right amount of sweetness!

Chocolate Chunk Pumpkin Scones (paleo-friendly) - Lexi's Clean Kitchen

Pumpkin and October go hand-in-hand. But chocolate goes perfect with every month, am I right?  Thus, the obvious addition of chocolate in my pumpkin recipes this Fall.

Chocolate Chunk Pumpkin Scones (paleo-friendly) - Lexi's Clean Kitchen

I love these scones. I love them so much that when half of the batch plopped right onto the floor prior to photographing, I gasped and for a brief second thought the world was over. Thank goodness they didn’t all go; that would have been tragic.

Chocolate Chunk Pumpkin Scones (paleo-friendly) - Lexi's Clean Kitchen

I love scones that are still soft in the center but have a nice crisp edge so I always take mine out of the oven a few minutes early! The crisp edge, chewy center, and delicious chocolate

Chocolate Chunk Pumpkin Scones (paleo-friendly) - Lexi's Clean Kitchen

5.0 rating
3 reviews

Chocolate Chunk Pumpkin Scones

Yields 6
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Author: Lexi
Scale This Recipe



  1. Preheat oven to 350°F and place parchment paper on baking sheet.
  2. In a bowl, whisk the almond flour, baking powder, pumpkin pie spice, sea salt, and cinnamon until well blended.
  3. Add the pumpkin puree, egg, coconut oil, maple syrup or honey, and vanilla extract and mix until soft dough forms.
  4. Using your hands, roll the dough into a ball and place on lined baking sheet. Gently flatten the dough into a disc about 1-inch thick.
  5. Using a pizza cutter or a knife, cut into 8 wedges. Gently separate, but leave in a circle.
  6. Bake for 35-40 minutes. I like a soft center, and take them out at 35 minutes, but let bake for 5-10 minutes longer, watching closely to avoid burning, if you like crispier scones.
  7. Transfer to a cooling rack to cool.
  8. Using the double boiler method or a microwave, melt the chocolate and coconut oil in a small mixing bowl. Whisk to make sure that the chocolate and oil is well combined.
  9. Once scones are cool, drizzle with chocolate and devour!
  10. Store leftovers in an airtight container for up to three days or in the freezer for up to three months!

Recipe Notes

*If the dough is too wet, slice with a wet knife. Let bake for 20 minutes. Slice again and separate scones. Bake for another 20-25 minutes until firm on the outside.


Loading nutrition data...

October 11, 2013

You Might Also Like

Join The Discussion

23 Responses

  1. ahh you are amazing girl! These look too good and I love all the simple ingredients I just happen to have all of! Definitely pinning this and trying them out soon!!

  2. These look fantastic! Do you think it would work to substitute a gluten free baking or flour mix instead of the almond flour? Thanks!

  3. Just finished eating these and I absolutely loved them! I used oat flour because I ran out of almond flour, next time I’ll try it original way, but they still came out really good! Perfect for a cloudy November day. I’m going to try one of your other recipes for dinner also 🙂 great job!!

  4. These look delicious.. Would substituting whole wheat flour for the almond flour work? I don’t have any almond flour on hand!

  5. Came out good. I didn’t add the chocolate chunks into the scones since it wasn’t mentioned in the recipe… but good nonetheless.

  6. Do you think Cashew meal would work as a substitute for almond flour? I only have 1/2c left of almond flour. Maybe I’ll try to combine?

  7. These are great and have become my go-to breakfast! I’m a med student and I don’t have a lot of free time to meal prep or sit down for breakfast in the mornings. These scones are the perfect healthy(ish) grab-and-go breakfast. Thanks for the recipe!

    5.0 rating

  8. Just baked and very good. Going through the steps in the recipe, was the addition of
    the pumpkin missing, as I’m not seeing it with the rest of the wet ingredients? That’s where I added it.

    5.0 rating

Leave a Reply

Your email address will not be published. Required fields are marked *

How to Make a Parchment Paper Sling

How to Make a Parchment Paper Sling

Want to know the secret to perfectly cut brownies or bars? We’re showing you How to Make a Parchment Paper
7 Tips for Having the Best Beach Day Ever

7 Tips for Having the Best Beach Day Ever

Nothing says “summer” quite like going to the beach — whether you’re packing up the family for a week in
How a Nutritionist Decodes a Nutrition Facts Label

How a Nutritionist Decodes a Nutrition Facts Label

A nutrition label can be a useful tool to evaluate how healthy (or not) a food can be, but it

Subscribe to Lexis Clean Living

Join our email list to get instant updates and weekly summaries of our top content and special exclusive offers along with our free clean eating kickstart guide!

This website may at times receive a small affiliate commission for products that we shared with you in our posts. Although we may receive a commission for linking certain products, there’s no additional costs to you and all of our opinion and suggestions are 100% our own and unbiased. That’s our promise to you!

AdBlocker Detected
Some elements of this website will not work correctly while your adblocker is enabled. Please disable your adblocker and reload the page.