Prep time: 15 minutes | Cook time: 17–20 minutes | Servings: 8 scones | Difficulty: Medium

These pumpkin scones are gluten-free, grain-free, and made entirely without butter or eggs — and they still come out with the tender, slightly crumbly texture you want from a good scone. The base is a blend of almond, tapioca, and coconut flour, which gives a naturally light crumb that holds together beautifully when baked. Pumpkin puree and full-fat coconut milk keep everything moist, while coconut sugar and pumpkin pie spice do the flavor work.

The finishing touches are what make these special: a thin maple icing drizzled on top, followed by a generous sprinkle of Purely Elizabeth Pumpkin Cinnamon Ancient Grain Granola for crunch and a little extra spice. They're the kind of thing you'd make on a Saturday morning and feel very good about.

Recipe by @the.fit.peach.

Ingredients

Scones:

• ¾ cup pumpkin puree

• ½ cup full-fat coconut milk

• ½ cup coconut sugar

• 1 tsp vanilla extract

• 3½ cups almond flour

• 1 cup tapioca flour

• ¼ cup coconut flour

• 1 tsp pumpkin pie spice

• 3 tsp baking powder

• 3 tbsp solid coconut oil

• 1 tbsp melted coconut oil (optional, for brushing)

Icing:

• ½ cup organic powdered sugar

• 1 tbsp maple syrup

• 1 tbsp unsweetened almond milk

Topping:

• 1 tbsp melted coconut oil

• 1 tbsp cocoa powder

• 1 tbsp maple syrup

• 1 cup Purely Elizabeth Pumpkin Cinnamon Ancient Grain Granola

Directions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.

2. In a large bowl, beat together the pumpkin puree, coconut milk, coconut sugar, and vanilla extract until smooth and well combined.

3. Add the almond flour, tapioca flour, coconut flour, pumpkin pie spice, and baking powder to the bowl and mix to incorporate. Add the solid coconut oil last and continue mixing until a large ball of dough forms. The dough should hold together when pressed — if it feels too sticky, add a small amount of almond flour.

4. Transfer the dough to a sheet of parchment paper and shape it into a disk about 8 inches in diameter. Using a sharp knife, cut the disk in half horizontally, then vertically, then cut each quarter in half again — you'll end up with 8 individual scone wedges.

5. Transfer the scones to the prepared baking sheet, spacing them at least 2 inches apart. If desired, brush the tops with melted coconut oil and sprinkle with coarse cane sugar. Bake for 17–20 minutes, until the tops are golden brown and the edges are set.

6. Let the scones cool on the baking sheet for at least 10 minutes before icing — they firm up as they cool.

7. While the scones cool, mix together the powdered sugar, maple syrup, and almond milk until a thin, pourable icing forms. Drizzle generously over each scone, then sprinkle with Pumpkin Cinnamon Ancient Grain Granola. Serve and enjoy.

Make It with Purely Elizabeth

The granola topping here isn't decorative — it adds a layer of crunch and warm pumpkin spice flavor that the scone itself can't replicate. Purely Elizabeth Pumpkin Cinnamon Ancient Grain Granola is made with ancient grains, chia seeds, and coconut sugar, so every bite on top brings real texture and a deeper toasted grain flavor alongside the sweetness of the maple icing.

→ Shop Pumpkin Cinnamon Ancient Grain Granola

Tips & Variations

Don't skip the cooling time. Gluten-free and grain-free scones need time to firm up after baking — they can feel soft and underdone straight from the oven but will set up nicely within 10–15 minutes. Resist the urge to overbake to compensate.

Make the icing thicker or thinner. As written, the icing is thin and pourable — great for a light drizzle. Add more powdered sugar for a thicker glaze, or more almond milk to make it even runnier. Both work.

Store them correctly. These scones keep at room temperature in a sealed container for 2 days, or in the fridge for up to 5 days. The granola topping will soften slightly in the fridge — if you want to keep the crunch, store the scones plain and add fresh granola before serving.

Freeze the dough. Cut the scone wedges, freeze them on the baking sheet until solid, then transfer to a zip bag. Bake from frozen at 375°F, adding 5–7 minutes to the bake time. Perfect for having fresh scones on demand.

Add mix-ins. A handful of chocolate chips, chopped pecans, or dried cranberries folded into the dough before shaping adds a nice variation. Chocolate and pumpkin spice in particular is a combination worth trying.

Frequently Asked Questions

Are these pumpkin scones gluten-free? Yes — this recipe uses a combination of almond flour, tapioca flour, and coconut flour in place of all-purpose flour, making it naturally gluten-free. Purely Elizabeth Pumpkin Cinnamon Ancient Grain Granola is also certified gluten-free. As always, check your specific baking powder and powdered sugar labels if you're baking for someone with a serious gluten sensitivity, as some brands contain trace gluten.

Are these pumpkin scones vegan? Yes — there are no eggs or dairy in this recipe. The pumpkin puree and coconut milk provide the moisture and binding that eggs would normally contribute. The icing uses almond milk rather than dairy milk, keeping the whole recipe fully plant-based.

Why do my gluten-free scones fall apart? The most common culprit is not enough mixing — the solid coconut oil needs to be fully worked into the dough until it holds together when pressed. If the dough feels too crumbly, add a tablespoon of coconut milk at a time until it comes together. Also make sure to let the scones cool fully before moving them, as they firm up significantly as they cool.

Can I make pumpkin scones without coconut flour? Coconut flour absorbs a lot of liquid and helps give these scones their structure, so it's not a straightforward swap. If you don't have it, try adding an extra ¼ cup of almond flour and reducing the coconut milk slightly. The texture may be a little softer but the scones will still bake through.

Can I use a different milk instead of coconut milk? Full-fat coconut milk gives the richest, most tender result because of its fat content. Oat milk or almond milk will work but the scones may be slightly less moist. If substituting, use the same amount and keep everything else equal.

How do I know when the scones are done? Look for golden brown tops and edges that look set and dry — not shiny or wet. The center may still feel slightly soft when you press it, but it will firm up as the scones cool. If in doubt, err on the side of a minute or two longer rather than pulling them early.

Topics: Fall Recipes · Pumpkin Recipes · Gluten-Free Baking · Vegan Baking · Scone Recipes · Grain-Free Recipes · Fall Breakfast