Is it Fall yet? No matter, these pumpkin scones are a delightful treat anytime of year. They are similar to our other scone recipes, not too sweet, not too dry - just right! Add a cinnamon glaze for a little extra sweetness if you like (scroll down for that recipe). Enjoy with a nice cup of tea or coffee on a cool morning.
Keto Pumpkin Scones
1c fine almond flour
1/3c fine coconut flour (we use Republic of Coconut)
1/4c powdered sweetener (we use powdered Swerve)
2 tsp baking powder
1 tsp pumpkin pie spice
1 tsp ground cinnamon
1/4 tsp salt (check out these cute mini measuring spoons)
1/4c butter, softened
1 egg, room temp
2T heavy cream
1/3c 100% pumpkin puree (not pie filling)
1 tsp vanilla extract (we use Grandma's Pure Vanilla)
1/2c nuts, rough chopped (we prefer walnuts or pecans)
1. Preheat oven to 325°. In a large mixing bowl, whisk together the dry ingredients. (This is one of those rare times when we actually mix the dry ingredients separately before adding to the wet. It's the only way to get the correct texture.)
2. Add the wet ingredients, stir to combine. Dough should pull away from edges to form ball.
3. Place dough ball on a parchment or silicone lined baking sheet. With your hands, flatten the dough into a circle shape about 1/2" thick and 7-8" in diameter. (see picture below)
4. Slice dough into 8 equal wedges and carefully pull them apart, leaving about 1" between slices.
5. Bake for 12-14 minutes or until lightly browned. Cool completely, then drizzle with glaze (scroll down for recipes). Makes 8 scones.
NOTE: While we like the texture of combining both flours, we know many people have allergies or other dietary restrictions. You can make these with all almond flour (adjust to 2c) or all coconut flour (adjust to 2/3c).
Cinnamon Glaze
1T butter, melted
1T heavy cream
3T powdered sweetener (we use powdered Swerve)
dash of cinnamon (about 1/16th tsp; check out these cute mini measuring spoons)
Mix all ingredients until smooth and creamy, then spread over cooled scones.
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