Mini Pumpkin Pie Scones
Recipe type: Paleo/Gluten Free
Cuisine: Scone
Prep time: 
Cook time: 
Total time: 
Serves: 8 scones
  • ½ cup pumpkin puree
  • ½ cup coconut flour
  • ½ cup arrowroot powder or tapioca starch
  • 1 egg
  • 2 tablespoons coconut oil
  • 2 tablespoons honey or maple syrup
  • 1½ tablespoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 400 degrees
  2. Mix all ingredients into a bowl
  3. Make dough into a ball
  4. Place dough on a baking sheet (grease the pan with coconut oil or use a silpat)
  5. Press down on the ball of dough until it is in a flat pancake shape
  6. Divide the dough evenly into eight triangles
  7. Separate the scones slightly
  8. Place in the oven for 14-17 minutes or until edges brown
  9. Enjoy
Nutrition Information
Serving size: 1 scone Calories: 118 Fat: 5g Carbohydrates: 19g Sugar: 6g Sodium: 102mg Fiber: 5g Protein: 2g
Recipe by Veggie Staples at