Grain-Free Pumpkin Scones with Maple-Tahini Drizzle

April 17, 2023

Grain-Free Pumpkin Scones with Maple-Tahini Drizzle

Try my✨GRAIN-FREE PUMPKIN SCONES WITH MAPLE TAHINI DRIZZLE✨for Thanksgiving! They are perfectly dense and chewy paleo scones, with a touch of creamy sweetness from the icing.
Course Breakfast


For the Scones:

  • ¾ Cup Coconut flour
  • ¾ Cup Cassava flour
  • 2 TBSP Cinnamon
  • 1 TSP Nutmeg
  • ½ TSP Baking soda
  • ¾ Cup Canned pumpkin puree
  • 3 Eggs or flax eggs
  • ¼ Cup Maple syrup
  • 1 TSP Vanilla extract
  • 6 TBSP Coconut oil, melted
  • ¼ Cup Chopped pecans, optional
  • ¼ Cup Mini chocolate chips, optional

For the Maple Drizzle:

  • ¼ Cup Tahini
  • 2 TBSP Maple syrup


  • Preheat oven to 350°F.
  • In a medium bowl, mix coconut and cassava flour, cinnamon, nutmeg and baking soda.
  • In a separate bowl, mix pumpkin, eggs, maple syrup, vanilla, coconut oil and mix to combine. Fold in pecans and chocolate chips; dough will be thick, so mix with your hands.
  • Line a baking sheet with parchment paper. Place dough onto paper and flatten with your hands into a large circle, about 3/4 – 1" thick.
  • Bake for 20-22 minutes.
  • When scones are done baking, combine tahini and maple syrup; mix to desired consistency, and drizzle over scones.
  • Enjoy!