Chocolate Chunk Pumpkin Scones
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!
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.
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.
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
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
- 1/4 cup Enjoy Life's chocolate chunks
- 1 tsp coconut oil
Dry Ingredients
Chocolate Drizzle
Directions
- Preheat oven to 350°F and place parchment paper on baking sheet.
- In a bowl, whisk the almond flour, baking powder, pumpkin pie spice, sea salt, and cinnamon until well blended.
- Add the pumpkin puree, egg, coconut oil, maple syrup or honey, and vanilla extract 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!
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.
Nutrition
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23 Responses
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!!
Love! Pinned!
Made these tonight and they were awesome! Definitely making again, thank you!
Kassidy, so so happy you liked!
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
Absolutely amazing – perfect for this time of year! Pinned!
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!
Would you be able to freeze these?
Yes!
How many servings does this recipe make?
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!!
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!
You do not say how many servings or how large or thick to make the circle. That would be very helpful.
Is the coconut oil supposed to be melted?
Yes.
Came out good. I didn’t add the chocolate chunks into the scones since it wasn’t mentioned in the recipe… but good nonetheless.
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?
Do you have a carb count on this? I made these a while back and they were so good.
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!
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.