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Pumpkin Scones

These grain and dairy free Pumpkin Scones are a delightful way to kick off the holiday season as we head into the “ber” months. 

Grain Free-Dairy Free Pumpkin Scones

It’s officially Fall, right? Okay, maybe not quite but I am ready for all things pumpkin! I am not a big Starbucks PSL girl but I will gladly eat or drink or smell just about anything else that’s packed full of pumpkin.

If you are a PSL girl you have to checkout this Clean Eating Pumpkin Spice Smoothie though. Imagine all the pumpkin spice flavor with little to no guilt!

These Pumpkin Scones are mild enough for breakfast and sweet enough for dessert. They have a chewy soft texture with a special hint of pumpkin and Fall seasonings. My husband prefers them without the chocolate chips, I like them both ways. The chocolate chips can over power the pumpkin flavor depending on what brand of pumpkin you use so tread carefully. 

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instantloss.com pumpkin scones

This recipe is going to be a favorite of anyone who truly loves the Fall months. You can’t go wrong making these for a girls get together or just these for the kids. Personally, my favorite time of the year to make them is around Halloween. The week of Halloween they snack on these scones and Simple Roasted Pumpkin Seeds all week long. There is nothing else that screams Halloween more than Pumpkins. It is a perfect match.

Overall, these scones are so good and will make it feel like Fall as soon as the first bite hits your taste buds. Enjoy!

If you enjoyed these scones you’ll love my Strawberry Breakfast Cookies and Not Your Mama’s Chocolate Chip Cookies!

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If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I’d love to see what you are cooking up in your kitchen!


Start Here Before/After instantloss.comBrittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

5 from 2 votes

Pumpkin Scones

Print Recipe

Ingredients

  • 2 1/4 cups tightly packed superfine blanched almond flour
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie seasoning
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/3 cup pumpkin + 1 teaspoon
  • 1/4 cup organic agave nectar
  • 1/3 cup dairy-free chocolate chips optional, leave these out if you want more pumpkin flavor, my husband prefers them without

Instructions

  • Preheat oven to 350F.
  • Add all of the ingredients, except for the chocolate chips to a bow. Mix well. It's fairly easy to stir, just use a spoon.
  • Use a cookie scoop to form dough and transfer to a baking sheet.
  • Bake for 15 minutes. Enjoy!

Notes

Note: Makes about 25 scones.
Author: Brittany Williams

21 Comments

  1. What would you suggest instead of agave? I can’t touch the stuff – makes my face go numb/tingly and I get terrible migraines within minutes of eating it, even the smallest amount.

  2. These have been a fall staple at our house! I make them weekly in a mini muffin pan, and I’ve started adding in flaxseeds for a little bit of a healthy crunch!

  3. What kind of Pumpkin do you use? Is it canned pumpkin? I’m sure its not pumpkin Pie filling.
    Thanks!

  4. 5 stars
    Just made these; they turned out delicious. I used a cookie scoop and only got about 18 scones of a smallish size. Because they were bigger than the recipe meant them to be, I cooked them for 7 extra minutes. They turned out just fine! I also subbed the agave syrup for maple syrup/

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