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Fall mornings call for these paleo-friendly gluten-free Pumpkin Scones with chocolate chunks! Soft in the middle, crispy on the outside, and just the right amount of sweetness!
Gluten-Free Pumpkin Scones
Pumpkin and October go hand-in-hand. But chocolate goes perfectly with every month! Thus, the obvious addition of chocolate in these gluten-free Pumpkin Scones. They are light and crumbly and full of pumpkin spice flavor. They are such a treat to serve on a crisp fall morning! I am so excited that we’ve finally perfected the ultimate gluten-free scones that will be the hit of your weekend brunch, the star of the dessert table, or the perfect snack!
How to Make Pumpkin Scones
These are pretty simple to make!
You start off by combining the dry ingredients. Next you add the wet ingredients in and you mix together until a soft dough forms.
Then you form the dough into a round disk on a parchment lined baking sheet and gently cut them into that traditional triangle scone shape.
Finally, it’s time to bake! 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!
After they’ve cooled you can drizzle them with a little melted chocolate and serve!
- Store leftovers in an airtight container for up to three days or in the freezer for up to three months!
If you like this pumpkin recipe, check out these others:
- Cranberry Pumpkin Crumble Muffins
- Pumpkin Oatmeal Bake
- Gluten Free Pumpkin Bread
- Sea Salt Chocolate Pumpkin Cups
Chocolate Chunk Pumpkin Scones
Ingredients
Dry Ingredients:
- 2 1/2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/2 cup homemade pumpkin puree or canned pumpkin
- 1 egg
- 2 tablespoons coconut oil
- 3 tablespoon pure maple syrup or raw honey
- 1 teaspoon organic vanilla extract
- 1/3 cup Enjoy Life's mega chocolate chunks
Chocolate Drizzle:
- 1/4 cup Enjoy Life's chocolate chunks
- 1 teaspoon coconut oil
Instructions
- Preheat oven to 350°F and place parchment paper on baking sheet.
- In a bowl, whisk the almond flour, baking powder, pumpkin pie spice, salt, and cinnamon until well blended.
- Add the pumpkin puree, egg, coconut oil, maple syrup or honey, vanilla extract and chocolate chunks and mix until soft dough forms.
- 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.
- Using a pizza cutter or a knife, cut into 8 wedges. Gently separate, but leave in a circle.
- 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.
- Transfer to a cooling rack to cool.
- 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.
- Once scones are cool, drizzle with chocolate and devour!
- Store leftovers in an airtight container for up to three days or in the freezer for up to three months!
I am wondering if anyone has tried these with an egg replacement. Chia egg? Aquafaba? Powdered egg replacer? Thank you.
We personally have not Amy. Let us know if you try!
I reread the directions 4 times and I’m not seeing the addition of the 1/3c of chocolate chunks. I assume you fold those after the incorporation of the wet into dry? Can the chunks be omitted? Will doing so mess with the consistency of the batter? I will for sure be making these!
I’ve updated it! You do not need to use the chocolate chunks!
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.
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!
Do you have a carb count on this? I made these a while back and they were so good.
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?
Came out good. I didn’t add the chocolate chunks into the scones since it wasn’t mentioned in the recipe… but good nonetheless.
Is the coconut oil supposed to be melted?
Yes.
You do not say how many servings or how large or thick to make the circle. That would be very helpful.
These look delicious.. Would substituting whole wheat flour for the almond flour work? I don’t have any almond flour on hand!
I can’t say 100% as I haven’t tried that but it should!
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!!
How many servings does this recipe make?
Would you be able to freeze these?
Yes!
These look fantastic! Do you think it would work to substitute a gluten free baking or flour mix instead of the almond flour? Thanks!
Yes, I think that would work fine Morgan!
Absolutely amazing – perfect for this time of year! Pinned!
these are the best things i’ve ever made! so happy i stumbled upon your instagram one day
I am SO happy you liked them!!! XOXO
Made these tonight and they were awesome! Definitely making again, thank you!
Kassidy, so so happy you liked!
Love! Pinned!
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!!