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Spiced Pumpkin Scones (grain-free)

Angela's Featured on
by Angela Gallardo in Breakfast & Brunch, Desserts, Recipes
pumpkin scones

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I love a recipe that’s both pretty and delicious 😄 And that’s exactly what these grain-free Spiced Pumpkin Scones are!

Adding to the collection of scones here on BRG (see the Maple Pecan here and the Cranberry Orange here) cause one can never have enough scones.

Super moist, with a tender crumb.  Be sure you have at least an 11-cup food processor to make these (and even then it’ll seem a little full). And if there was a home food processor large enough to make a double batch, I would definitely encourage that. Because these will go fast!


Spiced Pumpkin Scones

Yields: 8 large scones

  • 3 c. almond flour
  • 1 c. arrowroot flour
  • Zest of 1 orange
  • 2 tsp. baking powder
  • 1 tbsp. pumpkin pie spice
  • ½ tsp. sea salt
  • â…“ c. pumpkin puree
  • â…“ c. honey or maple syrup
  • 1 tsp. blackstrap molasses
  • 1 tsp. vanilla extract
  • 6 tbsp. cold butter, cubed to 1″
  • 1 egg, divided
  • Sucanat, coconut sugar, or turbinado sugar for topping (optional)


  1. Add the almond flour, arrowroot flour, orange zest, baking powder, pumpkin pie spice, and sea salt to the bowl of a large food processor. Process for about 10 seconds to combine well.
  2. Add the pumpkin puree, honey, molasses, and vanilla extract to the bowl.  Pulse a few times to mix in.
  3. Add the butter and pulse until the butter is the size of small peas.  Be careful not to overmix.
  4. Crack the egg into a small bowl and whisk well.  Remove 1 heaping tablespoon of egg into a separate bowl and set aside for later.  Add the remaining egg into the food processor and pulse until the dough just barely starts to come together into a ball.  If small pieces of butter are visible, that’s ok.
  5. Scoop the batter out onto a large piece of parchment.  It will be fairly sticky.  Shape it into a rough square shape, about 3″ tall.  Place another piece of parchment over the top and move it to a flat surface in the freezer.  Freeze for 15 minutes, or until mostly firm.
  6. Preheat the oven to 350* F. Line a sheet pan with parchment or a silpat mat.
  7. Remove the dough from the freezer and with the assistance of the parchment covering it, smooth it out to form a more exact square, as shown above. It helps to gently press in the sides and then flip the dough to repeat.  Then cut with a long, wet knife to form triangles (or squares if you prefer). Wetting the knife between slicing will help to cut through the dough without sticking, just be sure to shake excess water off before each slice.
  8. Move the shaped scones onto the baking sheet.  Add 1 teaspoon of water to the reserved 1 tablespoon egg and whisk well.  Brush the tops of each with a generous amount of the egg, making sure to coat the sides, as well.  Sprinkle with your choice of sugar, if using.
  9. Bake for 30 minutes, or until the tops are golden and a toothpick inserted comes out clean. Rest on the pan for 10 minutes before moving to a cooling rack.  Cool for at least 10 more minutes before enjoying to ensure they hold their shape.
  10. Keep in a sealed container on the counter for up to a week. Leftovers are best enjoyed warmed.

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