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pumpkin date scones
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Recipe for Pumpkin Date Scones


  • *9 ounces almond flour about 2 ½ cups
  • *1 1/2 ounces coconut flour just under 1/2 cup
  • *2 teaspoons non-aluminum baking powder
  • *2 teaspoons ground cinnamon
  • *1/2 teaspoon fine sea salt
  • *6 tablespoons demerara sugar or another unrefined granular sugar plus another 2-3 teaspoons for sprinkling on top of the scones before baking
  • *3/4 cup packed canned organic pumpkin
  • *1/4 cup organic coconut oil warmed so it’s a liquid, if necessary (coconut oil will melt in hot weather, but will be solid when the ambient temperature is cooler)
  • *1/4 cup chopped organic pitted dates I soaked my dates in water for about 10 minutes to soften them before removing the pits or raisins


  • 1. Preheat oven to 400 degrees F.
  • 2. Combine the almond and coconut flours in a medium bowl and whisk with a fork. Add the baking powder, the salt, and the sugar and whisk again.
  • 3. Add the pumpkin, the coconut oil, and the dates or raisins to the flour mixture. Combine all the ingredients with a wooden spoon (or your clean hands) until a ”shaggy” dough forms. If the dough seems too wet, you can add a bit more almond or coconut flour.
  • 4. Turn the dough out onto a baking sheet lined with parchment paper (or a silicone baking pan liner) and flatten it into a thick circle. Cut the dough into eight equal triangle-shaped pieces, and then sprinkle the top of the scones with the additional organic sugar (press the sugar down a little so it adheres to the scones).
  • 5. Move the pieces apart a bit so the scones are separated from each other by an inch or two, then bake until they are starting to brown on top. Start checking at 15 minutes, but these should take 18-20 minutes to bake. Transfer to a rack to cool before serving.