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Healthy Breakfast Pumpkin Scones

Healthy Pumpkin Scones are a great way to enjoy the flavors of the season without all the added artificial flavors and cups of white sugar and syrups. This is a whole-foods version that is sure to please
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 8 scones


  • 2 tbsp ground flax
  • 3/4 cup water
  • 2 cups all-purpose flour use gluten-free or almond
  • 1 tbsp aluminum-free baking powder
  • 1/4 cup coconut sugar
  • 1/4 tsp sea salt
  • 1 tbsp pumpkin spice
  • 1/3 cup melted coconut oil
  • 1 cup pumpkin puree
  • 1 tbsp cinnamon optional topping
  • 1 tbsp coconut sugar optional topping


  • Preheat oven to 400F and line a baking sheet with parchment paper.
  • In a mixing bowl, mix the ground flax with water. Set aside to thicken.
  • In a separate bowl, combine the flour, baking powder, coconut sugar, salt and pumpkin spice. Mix well, then add in coconut oil and mash with a fork until it is broken up and distributed evenly. Add flax mixture and pumpkin puree. Stir well until combined.
  • Transfer the dough onto your parchment-lined baking sheet. Use your hands to form a round shape, about 1 inch in height. Then use a large wet knife to cut it into 6 or 8 even wedges.
  • Sprinkle the top with a bit of coconut sugar and cinnamon (optional) and bake for 25 minutes, or until edges are golden brown.
  • Remove from oven, let cool slightly and enjoy immediately.