

BREAKFAST
Jul 17, 2025
Gluten-free pumpkin scones with a dark chocolate drizzle
13 servings
40 minutes
40 minutes
Warming cinnamon and nutmeg in a pumpkin flavored gluten-free scone, topped with decadent 72% cacao dark chocolate, these are the perfect fall breakfast or afternoon snack. Paired with coffee, these scones are a flavor like no other.
Appliances & Utensils
Mixing bowl & spatula
Measuring cups & spoons
Sheet pan & parchment paper
Microwave-safe bowl & spoon
Ingredients
For the wet ingredients:
1 cup unsweetened canned pumpkin
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon lemon juice
For the dry ingredients:
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon kosher salt
3 1/2 cups unbleached almond flour
For the drizzle:
1/2 cup 72% dark chocolate chips
Instructions
Preheat the oven: Set the oven to 350°F and line a baking sheet with parchment paper.
Mix the wet ingredients: In a medium bowl, whisk together 1 cup unsweetened canned pumpkin, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and 1 teaspoon lemon juice until smooth.
Add the dry ingredients: Stir in 1 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking soda, and ¼ teaspoon kosher salt. Then add 3 ½ cups almond flour, continually stirring until dough forms.
Prepare the scones: Scoop about 3 tablespoons of dough into your hard and shape into an oval/rounded shape. Add to the baking sheet until 13 scones are made. Bake for 20 to 22 minutes.
Prepare the drizzle: While the scones cool, melt ½ cup dark chocolate chips in the microwave until smooth. Drizzle the melted chocolate over the cooled scones and sprinkle a dash of sea salt on top.
Serve: Enjoy fresh, or store in an airtight container in the fridge for up to 5 days. Reheat before serving.
Pro Tip: Heat the dark chocolate in 30 second intervals in the microwave to prevent burning.
For vegetarian/vegan dietary restrictions: These are already vegetarian, but are made with eggs. Consider swapping them for flax eggs, though texture may vary slightly.
More Resources
I hope you enjoy! Discover more recipes or view the weekly meal plans. You can also follow along with me on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.
Best,
Grace
P.S. - If you enjoyed this recipe, consider forwarding it to your friends and family. Your recommendations mean the world to me and it’s a great way to help more people live healthier lives!
Comments
Healthy inspiration,
delivered to you
From meal plans to easy recipes and wellness strategies — everything you need to support your health journey, straight to your inbox.
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BREAKFAST
Jul 17, 2025
Gluten-free pumpkin scones with a dark chocolate drizzle
13 servings
40 minutes
Warming cinnamon and nutmeg in a pumpkin flavored gluten-free scone, topped with decadent 72% cacao dark chocolate, these are the perfect fall breakfast or afternoon snack. Paired with coffee, these scones are a flavor like no other.
Appliances & Utensils
Mixing bowl & spatula
Measuring cups & spoons
Sheet pan & parchment paper
Microwave-safe bowl & spoon
Ingredients
For the wet ingredients:
1 cup unsweetened canned pumpkin
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon lemon juice
For the dry ingredients:
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon kosher salt
3 1/2 cups unbleached almond flour
For the drizzle:
1/2 cup 72% dark chocolate chips
Instructions
Preheat the oven: Set the oven to 350°F and line a baking sheet with parchment paper.
Mix the wet ingredients: In a medium bowl, whisk together 1 cup unsweetened canned pumpkin, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and 1 teaspoon lemon juice until smooth.
Add the dry ingredients: Stir in 1 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking soda, and ¼ teaspoon kosher salt. Then add 3 ½ cups almond flour, continually stirring until dough forms.
Prepare the scones: Scoop about 3 tablespoons of dough into your hard and shape into an oval/rounded shape. Add to the baking sheet until 13 scones are made. Bake for 20 to 22 minutes.
Prepare the drizzle: While the scones cool, melt ½ cup dark chocolate chips in the microwave until smooth. Drizzle the melted chocolate over the cooled scones and sprinkle a dash of sea salt on top.
Serve: Enjoy fresh, or store in an airtight container in the fridge for up to 5 days. Reheat before serving.
Pro Tip: Heat the dark chocolate in 30 second intervals in the microwave to prevent burning.
For vegetarian/vegan dietary restrictions: These are already vegetarian, but are made with eggs. Consider swapping them for flax eggs, though texture may vary slightly.
More Resources
I hope you enjoy! Discover more recipes or view the weekly meal plans. You can also follow along with me on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.
Best,
Grace
P.S. - If you enjoyed this recipe, consider forwarding it to your friends and family. Your recommendations mean the world to me and it’s a great way to help more people live healthier lives!
Comments
Healthy inspiration,
delivered to you
From meal plans to easy recipes and wellness strategies — everything you need to support your health journey, straight to your inbox.

BREAKFAST
Jul 17, 2025
Gluten-free pumpkin scones with a dark chocolate drizzle
13 servings
40 minutes
Warming cinnamon and nutmeg in a pumpkin flavored gluten-free scone, topped with decadent 72% cacao dark chocolate, these are the perfect fall breakfast or afternoon snack. Paired with coffee, these scones are a flavor like no other.
Appliances & Utensils
Mixing bowl & spatula
Measuring cups & spoons
Sheet pan & parchment paper
Microwave-safe bowl & spoon
Ingredients
For the wet ingredients:
1 cup unsweetened canned pumpkin
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon lemon juice
For the dry ingredients:
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon kosher salt
3 1/2 cups unbleached almond flour
For the drizzle:
1/2 cup 72% dark chocolate chips
Instructions
Preheat the oven: Set the oven to 350°F and line a baking sheet with parchment paper.
Mix the wet ingredients: In a medium bowl, whisk together 1 cup unsweetened canned pumpkin, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and 1 teaspoon lemon juice until smooth.
Add the dry ingredients: Stir in 1 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking soda, and ¼ teaspoon kosher salt. Then add 3 ½ cups almond flour, continually stirring until dough forms.
Prepare the scones: Scoop about 3 tablespoons of dough into your hard and shape into an oval/rounded shape. Add to the baking sheet until 13 scones are made. Bake for 20 to 22 minutes.
Prepare the drizzle: While the scones cool, melt ½ cup dark chocolate chips in the microwave until smooth. Drizzle the melted chocolate over the cooled scones and sprinkle a dash of sea salt on top.
Serve: Enjoy fresh, or store in an airtight container in the fridge for up to 5 days. Reheat before serving.
Pro Tip: Heat the dark chocolate in 30 second intervals in the microwave to prevent burning.
For vegetarian/vegan dietary restrictions: These are already vegetarian, but are made with eggs. Consider swapping them for flax eggs, though texture may vary slightly.
More Resources
I hope you enjoy! Discover more recipes or view the weekly meal plans. You can also follow along with me on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.
Best,
Grace
P.S. - If you enjoyed this recipe, consider forwarding it to your friends and family. Your recommendations mean the world to me and it’s a great way to help more people live healthier lives!
Comments
Healthy inspiration, delivered to you
From meal plans to easy recipes and wellness strategies — everything you need to support your health journey, straight to your inbox.
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Follow me on Instagram
@graceandgreens.blog
Get healthy meal inspiration straight to your inbox!
Join the community to get weekly meal plans, simple recipes, and encouragement to eat healthy and feel your best.
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design • Branding photos by Photos by Cassie
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design
Branding photos by Photos by Cassie
Follow me on Instagram
@graceandgreens.blog
Get healthy meal inspiration straight to your inbox!
Join the community to get weekly meal plans, simple recipes, and encouragement to eat healthy and feel your best.
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design • Branding photos by Photos by Cassie
Follow me on Instagram
@graceandgreens.blog
Get healthy meal inspiration straight to your inbox!
Join the community to get weekly meal plans, simple recipes, and encouragement to eat healthy and feel your best.
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design • Branding photos by Photos by Cassie




