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

Chocolate Chunk Pumpkin Scones

Prep Time 00:10 Cook Time 00:35 Total Time 0:45 Yields 6



  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 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.

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