Pumpkin chocolate chip scones are a tasty breakfast or dessert for autumn. Great for making ahead and grabbing on-the-go! Paleo, low-carb.
These pumpkin chocolate chip scones are a delicious fall breakfast or dessert recipe!
Ok, so after this recipe, I promise to slow down on the pumpkin posts. I just know there are so many of you that love pumpkin just as much as I do, and I just can’t help myself!
Pumpkin scones are all over Starbucks and other coffee shops these days, but if you’re gluten-free and particular about ingredients, like I am, then you know how much you’d regret eating one.
It turns out that they’re really not that hard to make yourself with just a little free time (less than 30 minutes), you’ll have some baked goods you can feel good about!
These pumpkin chocolate chip scones are easy, and a crowd pleaser for sure. The taste is dense like you would expect, but also full of delicious spice to warm you up during the cold weather.
They are simple and quick to make
If you are ready to jump on board and give them a shot, then let’s dive right in! All you need for this recipe is some almond flour, coconut flour, sweetener, eggs, baking soda, pumpkin, ground cinnamon, apple cider vinegar, and of course some chocolate!
Simply mix all the dry ingredients in one bowl (except the chocolate chips, gotta save the best for last!) and the wet ones in a second bowl. Mix the two together and then add in the chocolate chips.
Roll the dough into a ball on a sheet of parchment paper, then flatten the ball down until it’s about 1 inch in thickness (2.5 cm).
Slice it into 8 evenly-sized pieces, like you would a pizza pie. Using a spatula, carefully move the slices onto a baking sheet lined with parchment paper, making sure to space them out for even cooking.
Toss into a preheated oven and allow to bake until browned around the edges! These stay good in the fridge for the entire work week, so you can grab and go whenever you need to.
Can I substitute flours?
I have not tried this particular recipe with any other types of flour. If you do attempt this, know that each type of flour has a different absorbance, so you can not substitute most flours 1-to-1 with another type.
You should be knowledgeable of the flour you are working with before attempting. If you want me to try with a particular type of flour, let me know which type in the comments below, and I’ll play around with it!
How are these best stored?
You can store them for 3-4 days in an air-tight container at room temperature with no issues. In fact, I think they taste best when stored at room temperature. Beyond that, I recommend storing them in the fridge in an air-tight container for up to a week. I have not tried freezing them.
If you give these pumpkin chocolate chip scones a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
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Pumpkin Chocolate Chip Scones
Ingredients
Dry Ingredients
- 1-1/4 cup blanched almond flour
- 1/3 cup coconut flour
- 1 teaspoon cinnamon
- 4 tablespoons granulated sweetener of choice
- 1/2 teaspoon baking soda
- handful chocolate chips, sugar-free if desired
Wet Ingredients
- 2 eggs
- 1 teaspoon apple cider vinegar
- 1/4 cup canned pure pumpkin
Instructions
- Preheat oven to 350F.
- Mix all dry ingredients except chocolate in a bowl. Mix all wet ingredients together in a second bowl. Pour wet ingredients into dry and stir to combine fully. Fold in chocolate chips.
- Roll dough into a ball and place on a sheet of parchment paper. Flatten mixture down into a disk, approximately 1 inch (2.5 cm) thick. Slice into 8 "pieces of pizza". Move to a baking sheet and gently separate each scone with a spatula.
- Bake for 15-20 minutes, or until the edges begin to brown. Allow to cool fully before consuming.
