I always feel a jolt of excitement and satisfaction when I crack open that first can of pumpkin each fall season. And whether it’s a homemade pumpkin spice latte or a classic pumpkin pie, this pumpkin scone recipe should definitely be on that list!
These pumpkin scones are so quick and simple to make. They’re perfectly buttery, but not overly sweet, and topped with maple butter as a glaze — which, if you haven’t tried, sure is a treat! These scones are also gluten and refined sugar free, and packed with collagen! (In that case, i’ll take two, please!)
Scroll on for the recipe.
- 1 1/2 C almond flour
- 1/2 C coconut flour
- 1/3 C coconut sugar
- 1 t baking powder
- 1/2 t baking soda
- 1 t cinnamon
- 1 T pumpkin pie spice
- 1 egg
- 1/2 C pumpkin puree
- 3 T coconut milk
- 1/2 C butter
- 2 t vanilla extract
- 2 scoops Vanilla Collagen Peptides
Maple butter for glaze (optional)
- Preheat the oven to 400°F. Prepare a baking sheet.
- In a mixing bowl, combine flours, baking soda, baking powder, salt, coconut sugar, Collagen Peptides, cinnamon and pumpkin pie spice. Add cubed butter. Using your hands, mash the butter into a mixture until combined.
- In a second bowl, add the pumpkin puree, egg, coconut milk and vanilla extract. Give it a whisk until all ingredients combine. Add the mixture to the dry ingredients and mix it with a spoon until it forms a dough.
- Sprinkle some coconut flour on the table and knead the dough until it comes together. Roll the dough into a rectangle, about 1 inch thick. Using a pizza cutter, slice the dough vertically into 3 parts, then cut each part into small triangles, totaling around 12 scones.
- Place the scones onto a prepared baking sheet and bake for 10-12 minutes or until the toothpick comes out clean when inserted inside the pumpkin scone.
- Cool the scones for 10 minutes. Drizzle the maple butter (or coconut butter on top) for a simple glaze, or combine confectioners sugar and coconut milk for a homemade sugar glaze. Enjoy!