Pure Joy Planet

Savory Pumpkin Scones

Ready in


  • 1 cup almond flour (grind soaked and dehydrated almonds into a flour or store bought almond flour)
  • 1/3 cup coconut flour
  • 1/3 cup pureed pumpkin, sweet potato or winter squash (pre-cooked)
  • 3 tsp. baking powder
  • 1/2 tsp. mineral salt
  • 1/8 - 1/4 cup GROUND coconut sugar or Sweetener of choice
  • 3 Tbsp. GROUND chia (replaces egg)
  • 1 cup filtered water
  • 2 Tbsp. virgin virgin coconut oil, melted


  1. Preheat oven to 350 degrees.
  2. Whisk almond flour, coconut flour, coconut sugar, baking powder, and salt in a large mixing bowl.
  3. Whisk ground chia and water in a separate bowl. Add the pumpkin or sweet potato and oil and whisk again.
  4. Pour wet ingredients into dry and mix well.
  5. Shape 10-12 heart biscuits onto a lined cookie sheet.
  6. Bake for 18-22 minutes or until lightly browned.
  7. Cool and serve with honey butter.

  • alexis Idone

    The pumpkin and the coconut sugar have been left out of the recipe instructions. I am going to guess when to add these, but I would love to know from your expertise.

    • Katelyn Louise

      Hi Alexis! You can add the coconut sugar in with the other dry ingredients in step #1. Make sure to pre-grind your coconut sugar so you don’t have crystallized scones. You can grind in a dry high speed blender! Enjoy!

      • alexis Idone

        thanks for the update on the recipe!