Perfectly golden-brown pumpkin scones with a tea-infused soft, cakey center to go CRAZY for. Especially paired with a hot mug of tea, these healthier pumpkin & tea scones are one of my favorite seasonal treats!
The BEST Paleo Pumpkin Recipe
Pumpkin ANYTHING this time of year absolutely has my heart. Naturally, I try to sneak it in as much as I can between September & November. AKA: breakfast, dinner, dessert, snacks, you name it. I’ve only recently discovered my love of scones.
I had one at a coffee shop once and it was kind of hard/dry in texture so I wrote them off completely for awhile. Unbeknownst to me that scones are actually the exact opposite when done well! These pumpkin & tea scones are super fluffy, slightly crumbly, yet perfectly moist and cakey on the inside.
The secret to all paleo baking (in my opinion) is the ratio of different paleo grain-free flours. My go-to trio is a blend of almond flour, coconut flour, and tapioca flour. I just use them in different amounts for different types of recipes.
Low Sugar Baking
Its 2022, and I’m pretty convinced that its officially common knowledge that eating refined sugar is not exactly ideal when it comes to maintaining a healthy lifestyle. It is also common knowledge that sweet, freshly baked scones in the morning with a warm cup of coffee or tea is just good for the soul.
Why not have your cake and eat it too?
Monkfruit is my favorite natural zero-sugar sweetener out there right now. It’s not a sugar alcohol, so it doesn’t cause any of those weird GI symptoms and it’s actually perceived to be sweeter than refined cane sugar so you don’t need to use as much!
What You’ll Need:
- Food Processor
- Baking Sheet
- Parchment paper
- Almond flour
- Tapioca flour
- Coconut flour
- Granulated Monkfruit
- 2 Wise Ape Coconut Turmeric tea bags (Chai tea, Earl Grey tea, English Breakfast teas work as well)
- Coconut Oil
- Pumpkin Puree
- Egg
- Almond Milk
- Cinnamon
How to Make Healthier Pumpkin Scones
Step 1: Cut open 2 herbal tea bags. If the contents are already finely-ground, add directly to the food processor with the other dry ingredients. Pulse for 2-3 times until well-mixed. If the tea mixture is not finely-ground, use a spice grinder to do so.
Step 2: Add in the room temperature coconut oil, pumpkin puree, almond milk, and whisked egg to the dry ingredients and pulse on high for 30-45 seconds, until a cohesive dough forms. It should be thick and slightly sticky.
Step 3: Place the dough into the freezer for 30 minutes to chill. Preheat the oven to 400F and prepare a baking sheet by lining it with parchment paper while you’re waiting.
Step 4: Once chilled, form the dough into a giant circle with your hands on the prepared baking sheet. The circle should be about 3-4″ thick. With a sharp knife, cut into 8 even sections. Separate each one slightly before baking.
Step 5: bake for 25 minutes, drizzle with melted coconut butter, and enjoy!
More of My Favorite Healthier Pumpkin Recipes
- Single-serve pumpkin pecan cinnamon rolls
- Paleo Pumpkin Breakfast Muffins
- Creamy Vegan Pumpkin Pasta Sauce
- Pumpkin Spice Air Fried Donut Holes
- No-Bake Paleo Pumpkin Pie
Pumpkin & Tea Scones (Low-Sugar, Paleo)
- Prep Time: 40 minutes
- Cook Time: 25 mintes
- Total Time: 44 minute
- Yield: 8 scones 1x
- Diet: Gluten Free
Description
Perfectly golden-brown pumpkin scones with a tea-infused soft, cakey center to go CRAZY for. Especially paired with a hot mug of tea, these healthier pumpkin & tea scones are one of my favorite seasonal treats! Paleo, Grain-Free, Refined-sugar-free, gluten-free.
Ingredients
- 1 cup almond flour
- 2/3 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 cup granulated monk fruit sweetener
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 2, 3-gram Wise Ape Coconut Turmeric tea bags (see notes for substitutes)
- 1/3 cup room-temperature coconut oil
- 1/2 cup pumpkin puree
- 2 tbsp. unsweetened almond milk
- 1 large egg
- (Optional) Coconut butter to decorate
Instructions
- Cut open 2 herbal tea bags. If the contents are already finely-ground, add directly to the food processor with the other dry ingredients. Pulse for 2-3 times until well-mixed. If the tea mixture is not finely-ground, use a spice grinder to do so.
- Add in the room temperature coconut oil, pumpkin puree, almond milk, and whisked egg to the dry ingredients and pulse on high for 30-45 seconds, until a cohesive dough forms. It should be thick and slightly sticky.
- Place the dough into the freezer for 30 minutes to chill. Preheat the oven to 400F and prepare a baking sheet by lining it with parchment paper while you’re waiting.
- Once chilled, form the dough into a giant circle with your hands on the prepared baking sheet. The circle should be about 3-4″ thick.
- With a sharp knife, cut into 8 even sections. Separate each one slightly before baking.
- Bake for 25 minutes, drizzle with melted
Notes
Chai tea, earl grey tea, English breakfast tea, or any of your favorite herbal teas should work for this recipe.
- Category: breakfast, something sweet
- Method: bake
Nutrition
- Serving Size: 1 scone
- Calories: 225
- Sugar: 1.5
- Fat: 17
- Carbohydrates: 14
- Fiber: 3
- Protein: 4.5
Keywords: pumpkin recipe, pumpkin sconces, healthy baking, low carb, low sugar, refined-sugar-free, paleo, grain-free, gluten-free, monk fruit, paleo scones, paleo baking
