Sugar Free and Gluten Free Coconut Pumpkin Scones with Strawberry Chia Jam

We always remember going for scones with Mum and Grandma when we were little. We LOVED them! Carla would always pack on the cream and Emma would pack on the jam (we balance each other out very well!).

As we all know traditional scones are not good for us at all! They’re filled with gluten and the strawberry jam should really be called sugar jam! No thank you! Surely we were feral after eating all those scones Mum?! Hehe… never!

So the goal for this Mothers Day was to create a super tasty healthy sugar free and gluten free scone recipe! We’re pretty satisfied with our efforts, these Coconut Pumpkin Scones are all kinds of yum! They’re best served fresh out of the oven with chia strawberry jam and regular cream (yes, GASP, we do have dairy at times.. read about it here) or coconut yoghurt!

This recipe is thanks to our favorites Supabarn… the beautiful flowers are their special Mothers Day bouquets. We can confirm Mum loved them!

Always merrymaking,

Emma + Carla

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sugar free and gluten free pumpkin coconut scones
Serves 10
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
stuff you need
  1. 2 cups almond meal
  2. 3/4 cup coconut milk (canned) + a little extra
  3. 1/2 cup coconut flour
  4. 1/2 cup cooked pumpkin puree
  5. 1/4 cup (50g) butter cubed
  6. pinch of salt
for the jam
  1. 1 cup fresh or defrosted strawberries
  2. 2 tbs. chia seeds
  3. 1 tbs. water
  4. 1 tbs. lemon juice
  5. 1 tbs. honey or maple syrup (optional)
Now what
  1. Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
  2. In a bowl mix the almond meal, coconut flour and salt together.
  3. Add the butter and rub into the dry mix with fingertips.
  4. Stir through the coconut milk and pumpkin puree until a dough forms.
  5. Portion the dough in to small balls (about 1/4 or 1/3 cup size) place on to the baking tray and flatten slightly. This should make about 10 scones.
  6. With a pastry brush, brush a little extra coconut milk on top of each scone.
  7. Place in to the oven for 30 minutes or until golden.
For the jam
  1. In a blender whiz all the ingredients.
  2. Place in to a saucepan on medium heat for about 5-10 minutes, stirring occasionally.
  3. The jam should become nice and thick, take off heat and allow to sit for 10 minutes.
  4. Place into a jar, bowl, or container and in to the fridge until ready to eat!
Merrymaker tip
  1. These are best eaten fresh, but you can freeze and simply re-heat or defrost in the oven! YUM!
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation

 We developed this delish healthy carrot cake recipe as part of our SupaMerry campaign!

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