Moist Pumpkin Scones with Coconut Flour

If you ask me, pumpkin scones are the perfect fall treat.

These coconut flour scones bring together warm pumpkin spice flavors with a tender, crumbly texture that melts in your mouth. The coconut flour keeps them light while adding a subtle sweetness that pairs beautifully with the pumpkin.

They’re simple to whip up on a weekend morning when you want something special for breakfast or an afternoon snack. A little butter and honey on top makes them even better.

It’s the kind of recipe that fills your kitchen with cozy autumn smells and disappears from the plate in no time.

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What Kind of Coconut Flour Should I Use?

Any brand of coconut flour will work for these scones, but make sure you’re using finely ground coconut flour rather than coconut flakes or shredded coconut. Coconut flour is naturally quite absorbent, so it’s important to measure it accurately – I recommend spooning it into your measuring cup and leveling it off rather than scooping directly from the container. If your coconut flour seems clumpy, give it a quick sift before adding it to your dry ingredients. Store-bought coconut flour from the baking aisle works perfectly fine, and you don’t need to worry about getting an expensive organic version unless that’s your preference.

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Options for Substitutions

These scones are pretty adaptable, but there are a few key things to keep in mind when making swaps:

• Almond flour: You can substitute with other nut flours like hazelnut or pecan flour in equal amounts. Regular all-purpose flour works too, but use only 3/4 cup since it’s denser than almond flour.
• Coconut flour: This one’s tricky to substitute since coconut flour is super absorbent. If you must swap it, use 1/4 cup of regular flour or oat flour instead, but you might need to add a bit more liquid to the dough.
• Coconut sugar: Brown sugar or regular sugar work perfectly here. You could also try maple syrup, but reduce the coconut milk by 1 tablespoon to balance the extra moisture.
• Pumpkin puree: Sweet potato puree or mashed banana make good substitutes, though banana will add its own flavor. Canned pumpkin works just as well as fresh.
• Coconut milk: Any milk will do – regular dairy milk, almond milk, or oat milk all work fine. Heavy cream makes them extra rich if you’re feeling fancy.
• Collagen peptides: These are totally optional for structure, so you can leave them out completely or replace with 2 tablespoons of protein powder if you want that extra protein boost.

Watch Out for These Mistakes While Baking

The biggest mistake when working with coconut flour is treating it like regular flour – coconut flour absorbs liquid much more than wheat flour, so if your dough looks too dry at first, resist the urge to add more liquid right away and let it sit for 5 minutes to fully hydrate.

Another common error is overmixing the dough, which can make your scones tough and dense instead of light and flaky – mix just until the ingredients come together and stop there.

Make sure your butter is cold when you cut it into the flour mixture, as this creates those lovely flaky layers that make scones so good, and don’t skip chilling the shaped scones for 15-20 minutes before baking to help them hold their shape.

Finally, keep a close eye on them in the oven since coconut flour can brown quickly – they’re done when the tops are golden and a toothpick inserted in the center comes out with just a few moist crumbs.

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What to Serve With Pumpkin Scones?

These pumpkin scones are perfect for a cozy fall breakfast or afternoon tea break, and they pair beautifully with a hot cup of coffee or spiced chai tea. I love serving them warm with a pat of butter or that maple butter glaze drizzled on top – it really brings out all those warm spices. They also go great alongside scrambled eggs and crispy bacon for a more filling brunch spread. For something lighter, try them with Greek yogurt and a drizzle of honey, or just enjoy them on their own with your favorite hot beverage while you watch the leaves change.

Storage Instructions

Keep Fresh: These pumpkin scones taste best when stored in an airtight container at room temperature for up to 3 days. I like to wrap them individually in plastic wrap first, then put them all in a container to keep them from drying out. The coconut flour can make them a bit more delicate than regular scones, so handle them gently.

Freeze: You can freeze these scones for up to 3 months in a freezer-safe container with parchment paper between layers. I actually love making a double batch and freezing half for busy mornings. They thaw perfectly and still have that nice tender crumb.

Warm Up: To bring back that fresh-baked taste, warm them in a 300°F oven for about 5-8 minutes, or pop them in the toaster on a low setting. If you’re adding the maple butter glaze, wait until they’re warmed through before drizzling it on top for the best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 32-38 g
• Fat: 120-130 g
• Carbohydrates: 90-105 g

Ingredients

For the scone dough:

• 1 1/2 cups finely ground almond flour
• 1/2 cup coconut flour
• 1/3 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tbsp pumpkin pie spice blend
• 1 large egg
• 1/2 cup pure pumpkin puree
• 3 tbsp unsweetened coconut milk
• 1/2 cup cold butter, cut into small cubes
• 2 tsp vanilla extract
• 2 scoops vanilla collagen peptides powder

For the optional glaze:

• Maple butter, coconut butter, or a sugar glaze made from confectioners sugar and coconut milk for drizzling

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 400°F (200°C).

While the oven heats up, line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Step 2: Combine the Dry Ingredients

• 1 1/2 cups finely ground almond flour
• 1/2 cup coconut flour
• 1/3 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tbsp pumpkin pie spice blend
• 2 scoops Vanilla Collagen Peptides powder
• pinch of salt

In a large mixing bowl, whisk together the almond flour, coconut flour, coconut sugar, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, vanilla collagen peptides powder, and a pinch of salt until the mixture is evenly combined.

Step 3: Incorporate the Cold Butter

• 1/2 cup cold butter, cut into small cubes

Add the cold, cubed butter to the bowl of dry ingredients.

Use your hands, a pastry cutter, or two forks to mash and work the butter into the flour mixture until it resembles coarse crumbs with small buttery bits throughout.

Step 4: Mix the Wet Ingredients and Form the Dough

• 1/2 cup pure pumpkin puree
• 1 large egg
• 3 tbsp unsweetened coconut milk
• 2 tsp vanilla extract

In a separate bowl, whisk together the pumpkin puree, egg, coconut milk, and vanilla extract until smooth.

Pour this wet mixture into the bowl with the buttery flour mixture, stirring everything together with a spoon until a rough dough forms.

Step 5: Shape and Cut the Scones

• dough from Step 4
• additional coconut flour for dusting (from ‘1/2 cup coconut flour’)

Dust a clean work surface with coconut flour to prevent sticking, then turn out the dough and knead it gently until it comes together smoothly.

Roll or pat the dough into a rectangle about 1 inch thick.

Use a pizza cutter or sharp knife to slice the rectangle vertically into 3 even strips, then cut each strip into small triangles, making around 12 scones.

I like to handle the dough lightly to keep the scones tender.

Step 6: Bake and Cool the Scones

• scones from Step 5

Carefully transfer the scone triangles onto the prepared baking sheet.

Bake in the preheated oven for 10-12 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.

Remove from the oven and let the scones cool for at least 10 minutes before glazing or serving.

Step 7: Glaze and Serve

• maple butter, coconut butter, or a sugar glaze made from confectioners sugar and coconut milk for drizzling

Once the scones have cooled slightly, drizzle them with maple butter, coconut butter, or prepare a simple sugar glaze by mixing confectioners sugar with a little coconut milk.

Drizzle the glaze over the scones before serving.

I always find that a little glaze turns these scones into something extra special when served warm.

Moist Pumpkin Scones with Coconut Flour

Delicious Moist Pumpkin Scones with Coconut Flour recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 1775 kcal

Ingredients

  

For the scone dough:

• 1 1/2 cups finely ground almond flour
• 1/2 cup coconut flour
• 1/3 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tbsp pumpkin pie spice blend
• 1 large egg
• 1/2 cup pure pumpkin puree
• 3 tbsp unsweetened coconut milk
• 1/2 cup cold butter, cut into small cubes
• 2 tsp vanilla extract
• 2 scoops Vanilla Collagen Peptides powder

For the optional glaze:

• maple butter, coconut butter, or a sugar glaze made from confectioners sugar and coconut milk for drizzling

Instructions

 

• Preheat your oven to 400°F (200°C). While the oven heats up, line a baking sheet with parchment paper or lightly grease it to prevent sticking.
• In a large mixing bowl, whisk together the almond flour, coconut flour, coconut sugar, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, vanilla collagen peptides powder, and a pinch of salt until the mixture is evenly combined.
• Add the cold, cubed butter to the bowl of dry ingredients. Use your hands, a pastry cutter, or two forks to mash and work the butter into the flour mixture until it resembles coarse crumbs with small buttery bits throughout.
• In a separate bowl, whisk together the pumpkin puree, egg, coconut milk, and vanilla extract until smooth. Pour this wet mixture into the bowl with the buttery flour mixture, stirring everything together with a spoon until a rough dough forms.
• Dust a clean work surface with coconut flour to prevent sticking, then turn out the dough and knead it gently until it comes together smoothly. Roll or pat the dough into a rectangle about 1 inch thick. Use a pizza cutter or sharp knife to slice the rectangle vertically into 3 even strips, then cut each strip into small triangles, making around 12 scones. I like to handle the dough lightly to keep the scones tender.
• Carefully transfer the scone triangles onto the prepared baking sheet. Bake in the preheated oven for 10-12 minutes or until the tops are golden and a toothpick inserted in the center comes out clean. Remove from the oven and let the scones cool for at least 10 minutes before glazing or serving.
• Once the scones have cooled slightly, drizzle them with maple butter, coconut butter, or prepare a simple sugar glaze by mixing confectioners sugar with a little coconut milk. Drizzle the glaze over the scones before serving. I always find that a little glaze turns these scones into something extra special when served warm.