Pumpkin Walnut Drop Scones

Pumpkin Walnut Drop Scone | healthylivinghowto.com

Healthy Living How To reader and friend, Kelsey, requested a recipe for a seasonal favorite, healthy Pumpkin Walnut Drop Scones. It is my understanding that after checking out various methods, recipes and pictures, scones aren’t universal. Some are soft, some are crusty and some are crumbly. These are a bit of all three. The recipe as written, does form a bit of a crust on the bottom and on the outside but remain soft on the inside with a slight crumb. Enjoy with a cup of hot coffee or tea and these hit the spot.

Phytonutrients & Pumpkin

Phytonutrients are neither vitamins nor minerals, however, these naturally occurring plant substances have protective, disease-preventing properties. The main phytonutrient found in pumpkin is carotenoids.

Carotenoids are responsible for the beautiful orange color of the pumpkin. There are three main functions of carotenoids, (1) prevent vitamin A deficiency, (2) enhance immune function and (3) promote proper cell communication. Carotenoids are fat-soluble, which means in order to properly absorb the beneficial compounds, dietary fat must also be present.

Other common phytonutrients found in fruits and vegetables include:

  • Indoles, found in broccoli, cauliflower and other cruciferous vegetables, activate cancer-fighting enzymes.
  • Allicin, found in garlic and onion, reduce the risk of blood clots and lower cholesterol.
  • Curcumin, found in tumeric, is a very potent antioxidant and anti-inflammatory.
  • Lycopene, found in tomaotes, protects against prostate cancer.
  • Lutein, found in green leafy vegetables, protects against oxidation in the eyes.
  • Anthocyanidins, abundant in red wine, fights cancer and cardiovascular disease.

Pumpkin Walnut Drop Scones | healthylivinghowto.com

Pumpkin Walnut Drop Scones

Prep Time: 5 minutes

Cook Time: 18 minutes

Yield: 6 Scones

Serving Size: 1 Scone

Enjoy this seasonal treat with a cup of coffee or tea.



  1. Preheat oven to 375 degrees F.
  2. In medium mixing bowl, sift together almond flour, coconut flour, sweetener, baking powder, pumpkin pie spice and salt.
  3. In a small mixing bowl, whisk together egg, pumpkin and vanilla extract.
  4. Add wet ingredients to dry, along with walnuts and mix with spoon until incorporated.
  5. Drop 6 even spoonfuls onto lined baking sheet.
  6. Bake 15-18 minutes or until top lightly browns.
  7. Remove from oven and transfer to rack to cool.
  8. Enjoy!


This recipe has been tested with my preferred ingredients. Please consider, if I recommend a substitution, it will be included as a note in the recipe.

Pumpkin Pie Spice can be substituted with 1 drop each of cinnamon, clove, ginger and nutmeg essential oils.

Nutrition Information Per Scone: 155 cals 12 g fat, 8 g carbs, 5 g fiber, 3 NET CARBS, 6 g protein


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  1. says

    This looks so delicious! :) I shared your link on Facebook, and someone suggested this to spread on them:

    Spiced Butter Spread:

    1/2 cup butter
    3 Tbsp. xylitol or erythritol (powdered)
    1/4 tsp. cinnamon
    1/4 tsp. allspice
    1/8 tsp. nutmeg

    Beat together and spread on scones. Yummy. Can add caramel flavoring to get more brown sugar taste.

  2. Donella says

    I roasted pumpkin over the weekend and made these with the puree and pecans instead of almonds. WOW — they are incredible! I’m headed to bed and can hardly wait for morning so that I can have another one. Thanks for all you do. My quality of life is so, so, so much better because of you and your website.

  3. Peg says

    I made these this morning and had 1 with my blueberry/Greek yogurt for breakfast. They were really good. I thought they could be a touch sweeter so I think next time I’ll add 1/3 cup Swerve.

    Thank you for the fall pumpkin recipe, Vanessa!


    If you hear of anyone making these successfully with honey, please share! I love the idea of this recipe but my son can’t use swerve on his restricted diet so hoping there’s a way to figure out how to sub honey for him…hmm

    • says

      All of my recipes are low-carb and gluten-free. I don’t recommend grains. Personally I’ve lived this lifestyle for over a decade and make no secret about it. So to be honest, not sure how to respond to your question. I also state in the recipe notes if there is a recommendation for substitution it would be noted.

  5. Barbara Belvin-Flak says

    I love this recipe, so far this week I have made a batch every night. To cut down on the amount of almond flour and so my father in law could enjoy these (he has an almond allergy). I substituted sunflower seed flour/meal (cup for cup) and it is still an amazing recipe.


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