Pumpkin Chai Scones

Pumpkin Chai Scones
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These pumpkin chai scones are both dairy (egg is optional), and gluten-free. They are scarily good, and very easy to make. I’ve just scoffed down 2 of them (take that plate away!!!!) with a mug of Chai tea.


Pumpkin Chai Scones

  • 1 cup all-purpose gluten-free flour
  • 1 1/2 cups almond meal
  • 1tbsp ground flax
  • 2tsp baking powder
  • 1tsp baking soda
  • 1/2 tsp sea salt
  • 1tsp xanthan gum
  • 1/2 cup date palm or coconut palm sugar
  • 1tbsp ground cinnamon
  • 1/4 tsp each of ground ginger, nutmeg, and all spice
  • 1/2 cup pumpkin puree (unsweetened and organic)
  • 1/2 cup raw virgin coconut oil
  • 1 flax egg (1 heaping tbsp ground flax seed mixed with 3 tbsp of warm water – stir and leave for 5 minutes)


  • 2 tbsp almond milk
  • 1tbsp maple syrup
  • 1tsp confectioner’s sugar


  1. Pre-heat oven to 375 degrees F
  2. Place all the ingredients (except icing ingredients) in a food processor. Process until it forms a lump of sticky dough. Turn out onto a board or counter with some extra gluten-free flour to prevent sticking. Press it out into a round (about 1″ thick). Cut into wedges. Place on parchment paper-lined baking sheet, and bake for 12 – 15 minutes or until lightly browned (and toothpick comes out clean).
  3. Cool on wire tray. Meanwhile heat the almond milk, syrup and sugar in a small pan until sugar has fully dissolved – use a brush to brush over each scone. Serve while still warm.
  4. You can store them for up to 3 days in an air-tight container or bag. They are best re-heated if a day or over old.
  5. Enjoy your pumpkin chai scones!

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Sophie Uliano is New York Times best-selling author and leading expert in the field of natural health and beauty, who takes a down-to-earth approach to beauty focusing on what's truly healthy. Join my masterclass to get started.