These soft, crumbly Pumpkin Scones with Maple Glaze are everything we love about fall: cozy, lightly sweet, and perfectly spiced. Made with almond and coconut flour, naturally sweetened with monk fruit, and topped with a silky maple glaze, these scones are gluten-free, lower in sugar, and ready in under an hour.
Whether you're meal prepping breakfast for the week or craving a mid-morning snack with coffee, these scones fit right in. They're hearty enough to keep you full thanks to the healthy fats and fiber, yet indulgent enough to feel like a treat.
If you want more make-ahead breakfast ideas like this, check out the Workweek Lunch Meal Planner! You'll get new meal plans every week, a grocery list builder, and access to 650+ ad-free recipes, no calorie counting or dieting required.
Why You'll Love These Pumpkin Scones
🎃 Pumpkin spice perfection - All the warm fall flavors you crave, without added sugar.
🍁 Naturally sweetened - Monk fruit keeps these scones sweet but blood-sugar friendly.
🥥 Gluten-free & customizable - Made with almond and coconut flour, easily adaptable for vegan diets.
⏰ Meal prep ready - Bake, cool, and refrigerate for grab-and-go breakfasts all week.
Pumpkin Scones With Maple Glaze Ingredients:
For Scones
- 1 cup blanched almond flour
- ¼ cup coconut flour
- 1 teaspoon pumpkin spice
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup solid coconut oil
- ¼ cup unsweetened coconut milk (refrigerated variety)
- ⅓ cup pumpkin puree
- 1 large egg
- 2 teaspoon Now Real Food® Organic Pumpkin Spice Liquid Monk Fruit Sweetener
For Maple Glaze
- ¼ cup Now Real Food® organic powdered erythritol
- ¼ teaspoon maple extract
- 2 teaspoon unsweetened coconut milk
For Serving
- 1 cup low fat cottage cheese
- 4 kiwis, halved
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, coconut flour, pumpkin spice, baking powder, and salt. Add coconut oil and use a fork to mix until crumbly.
- In another bowl, whisk egg, pumpkin purée, coconut milk, and monk fruit sweetener.
- Pour wet ingredients into dry ingredients and fold together until combined (don't overmix).
- Shape the dough into a 6-inch round disk about ¾-inch thick. Slice into 8 wedges (no need to separate).
- Bake for 23-25 minutes, or until the edges are golden. Cool for 15 minutes.
- Meanwhile, whisk together glaze ingredients until smooth.
- Gently separate the scones and drizzle glaze over each one. Let set for 5 minutes before serving.
How to Store
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap individually and freeze for up to 2 months. Thaw overnight or reheat in a toaster oven for 5 minutes.
- Reheat: Warm scones in the microwave for 15-20 seconds or in the oven at 325°F for 5 minutes.
How to Make It Vegan
With just two simple swaps, you can make these scones 100% vegan:
- Replace the egg with a flax egg (1 tablespoon flaxseed + 3 tablespoon water).
- Use a dairy-free yogurt instead of cottage cheese.
All the monk fruit products used here are vegan, gluten-free, and keto-friendly - so you can easily adjust for your dietary needs.
How to Make It Vegan
With just two simple swaps, you can make these scones 100% vegan:
- Replace the egg with a flax egg (1 tablespoon flaxseed + 3 tablespoon water).
- Use a dairy-free yogurt instead of cottage cheese.
All the monk fruit products used here are vegan, gluten-free, and keto-friendly - so you can easily adjust for your dietary needs.
Serving Ideas
Serve your Pumpkin Scones with Maple Glaze:
- With Greek or coconut yogurt and sliced fruit.
- Alongside coffee or chai tea for a cozy breakfast.
- As a meal prep treat, perfect for quick mornings.
Nutrition
(Includes sides)
Calories: 614 | Protein: 18g | Carbs: 59g | Fat: 34g | Fiber: 12g
FAQs About Pumpkin Scones
Can I make the dough ahead of time?
Yes! You can refrigerate the dough overnight before baking.
Can I skip the glaze?
Absolutely. They're just as tasty with a smear of almond butter or cream cheese.
What's the best way to reheat them?
Pop in the oven at 325°F for 5 minutes to revive that fresh-baked texture.
Looking for more cozy fall meal prep ideas? The Workweek Lunch Meal Planner makes it simple to stay organized and inspired - no diets, no tracking, just real food that fits your lifestyle.
Ingredients
For Scones
- 1 cup blanched almond flour
- ¼ cup coconut flour
- 1 teaspoon pumpkin spice
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup solid coconut oil
- ¼ cup unsweetened coconut milk refrigerated variety
- ⅓ cup pumpkin puree
- 1 large egg
- 2 teaspoon Now Real Food® Organic Pumpkin Spice Liquid Monk Fruit Sweetener
For Maple Glaze
- ¼ cup Now Real Food® organic powdered erythritol
- ¼ teaspoon maple extract
- 2 teaspoon unsweetened coconut milk
For Serving
- 1 cup low fat cottage cheese
- 4 kiwis halved
Instructions
- Preheat oven to 400ºF and lime a medium baking sheet with parchment paper. Combine some flour, coconut flour, pumpkin spice, baking powder, and sea salt in a medium mixing bowl. Whisk to combine. Add coconut oil and use a fork to mix into flour until the mixture is crumbly.
- Whisk together egg, pumpkin purée, coconut milk, and liquid pumpkin spice sweetener in a separate mixing bowl.
- Make a well in the center of dry ingredients and pour in wet ingredients. Fold mixture together until combined, do not over mix.
- Form dough into a ball and place it on a baking sheet. Form into a 6 inch round disk about ¾ inch thick. Use a sharp knife to slice into 8 triangles. Triangles do not need to be separated. Bake for 23-25 minutes.
- Cool scones at room temperature for 15 minutes. In the meantime, combine coconut milk, maple extract, and powdered erythritol in a small bowl. Whisk until smooth. Gently separate scones. Drizzle maple glaze over scones and cool for 5 minutes longer or until glaze sets.
- Place 2 scones in large compartments of 4 teal meal prep containers. Add cottage cheese to 4 small cups and place next to scones. Add 2 kiwi halves to each small compartment. Store in refrigerator until serving.
Notes
Nutrition
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