Pumpkin Scones (Paleo, Low-FODMAP, Dairy-Free, Gluten-Free)

I have a love of baked goods (if you couldn't tell from my blog content) and I missed many things when I first went Paleo over six years ago, but I don't miss them anymore. Well, I would, but I have managed to create pastries and amazing baked goods that stack up to their gluten-filled and sometimes fried opponents. For example, these scones! I can't stop baking these babies, my kids love them, my friends who don't eat gluten-free love them, my husband loves them. The texture is beyond real because cassava flour + pumpkin = WINNING! I would disclaim I have traveled to Europe a number of times and love the scones over there; I find them much less cake-like than our American version and they have always been my preference. These scones are somewhat of a middle ground on sweetness. 

I have linked my cassava flour of choice down below in the ingredients if you're in need. I use cassava flour a lot throughout my blog and my upcoming cookbook. My only regret is not making the commitment to experimenting with cassava sooner. For more information on cassava you can read my post --> HERE! Follow me on Instagram for frequent video how-to's on cassava and other gluten-free cooking tips.

Enough of this, make the scones!



¾ cup cassava flour, (what I use)

½ cup almond meal, or pecan meal

½ teaspoon salt

2 teaspoons baking powder

½ teaspoon baking soda

6 tablespoons butter, cold, cubed

½ cup pumpkin puree

1 egg, medium size

¼ cup coconut palm sugar

2 tablespoons maple syrup

2 tablespoons coconut milk

1 teaspoon vanilla extract 

 ¾ teaspoon cinnamon

½ teaspoon pumpkin pie spice


Preheat an oven to 350°F.

In a large bowl place the cassava flour, almond meal, salt, baking powder, baking soda and cold cubed butter; using a pastry cutter (or a fork) cut the butter into the dry ingredients. I strongly suggest doing this by hand and not a food processor because it keeps the butter in larger chucks which leads to yummy texture! 

Whisk together the pumpkin puree, egg, coconut palm sugar, maple syrup, coconut milk, vanilla, cinnamon and pumpkin pie spice. 

Pour dry ingredients into wet and stir by hand. 

Let dough rest for 5 minutes before molding into scones. This allows the starch from the cassava to soak in the moisture from the wet ingredients which will allow for an easier handling dough.

Line a baking sheet with parchment, or a silicone pad and sprinkle it with two tablespoons of cassava. Place the dough on the sprinkled cassava and top with 1 more tablespoon of cassava. Slowly turn the dough and cover the entire ball with a loose powder of cassava. DO NOT KNEAD! 

Mold the dough into a six inch circle and cut into 8 triangles; use a sharp knife for this! Separate the scones by gently using the knife like a spatula. Move them a few inches apart and place in the oven!

Bake a 350°F for 22 minutes.



For the glaze:

Option 1: Melt coconut butter + whisk together with a little maple syrup, drizzle.

Option 2: ⅓ cup powdered sugar, ¾ teaspoon vanilla, 1 teaspoon coconut milk + whisk, drizzle.




Prep Time: 20 minutes

Cook Time: 22 minutes

Yields: 8 small scones