Gluten Free Pumpkin Scones



For the Scones

  • 185 gr 6.5 ounces Gluten Free Flour Mix
  • 40 gr 1.4 ounces Organic Corn Starch
  • 1 tbsp Coconut Sugar
  • 2 tbsp fine Coconut Flakes
  • 1/4 tsp Vanilla Extract
  • 1/8 tsp of Cardamom
  • 1/4 tsp Pumpkin Spice
  • 3 tbsp canned Pumpkin Puree
  • 2 tbsp Grape Seed Oil
  • 1 tbsp Almond Butter
  • 1 Egg o Egg Replacer
  • 85 gr Coconut Milk
  • 1 tbsp Apple Juice
  • 1 1/4 tsp Baking Powder

For the Decorations:

  • 1 tbsp Coconut Flakes
  • 1 tsp Carob Powder
  • 2 tbsp <a href=”” data-mce-href=””>Carob Nutella</a>


  1. Preheat the oven to 350 F.
  2. Sift all the dry ingredients in a bowl and mix them well. Start adding the wet ingredients and incorporate well until you get a nice batter with no lumps. Note, the batter should be sticky and thick, not liquid like regular cake batter.
  3. Scoop the batter on a baking pan lined with parchment paper. Helping yourself with a silicon spatula (or a spoon), spread the batter around giving it a circular shape and keeping it about 1 and 1/2 inch thick.
  4. Cut the batter circle into 6 or 8 slices (depending on whether you want your scones to be smaller or bigger) and separate them from each other so they don’t stick together while baking.
  5. Bake for about 30-35 minutes. Turn off the oven, open the oven door a bit and let the scones cool down in the oven for 5 more minutes.
  6. When your gluten free pumpkin scones are completely cooled down, sift some carob powder on top, sprinkle a bit of coconut flakes and they’re ready to be served!
  7. And if you want to make them even more indulgent, spread a layer of Carob Nutella in the middle of your scones. The recipe <a href=”” data-mce-href=””>is super quick</a> and it will your pastry an even better texture!!
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