Keto Pumpkin Scones with Spiced Glaze

Fall is always the time of year when I start missing traditional bakery treats the most.

Standard coffee shop pastries are usually packed with sugar and white flour, which can easily spike your blood sugar.

That is why I made these keto pumpkin scones with spiced glaze.

They give you all the warm spices you want, while staying completely low carb and keto friendly.

You get a tender, crumbly scone that pairs wonderfully with hot coffee, without worrying about leaving ketosis.

Why You’ll Love This Recipe

Authentic Bakery Texture – Cold butter and the almond flour blend create a tender, flaky crumb that rivals any coffee shop pastry.

Keto Friendly Fall Treat – You can enjoy classic autumn pumpkin flavors without spiking your blood sugar or breaking your daily carb limits.

Rich Spiced Glaze – The velvety cream glaze adds an extra layer of sweetness and warmth that takes every bite over the top.

Real Pumpkin Flavor – Using pure pumpkin puree gives you an authentic, cozy taste alongside aromatic pumpkin pie spice.

Recipe Ingredients

For the Scones

• 2 cups Blanched Almond Flour
• 1/4 cup Coconut Flour
• 1/3 cup Granulated Erythritol Sweetener
• 1 tbsp Baking Powder
• 2 tsp Pumpkin Pie Spice
• 1/2 tsp Xanthan Gum
• 1/4 tsp Salt
• 1/4 cup Cold Butter, Cubed
• 1/3 cup Pumpkin Puree
• 1 Large Egg
• 2 tbsp Heavy Whipping Cream
• 1 tsp Vanilla Extract

For the Spiced Glaze

• 1/2 cup Powdered Erythritol Sweetener
• 2 tbsp Heavy Whipping Cream
• 1/2 tsp Pumpkin Pie Spice
• 1/2 tsp Vanilla Extract

How To Make

Step 1

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, pumpkin pie spice, xanthan gum and salt. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture looks like coarse crumbs.

Step 3

In a small bowl, whisk the pumpkin puree, egg, heavy cream and vanilla until smooth. Pour into the flour mixture and stir just until a soft dough comes together.

Step 4

Turn the dough out onto the lined baking sheet and pat it into a round disc about 7 inches wide and 1 inch thick. Divide the disc into 8 wedges with a bench scraper and gently pull them apart so there is 1 inch of space between each.

Step 5

Bake for 18 to 22 minutes, until the scones are golden brown on the edges and firm to the touch. Let them cool completely on the baking sheet so they hold together.

Step 6

Whisk the powdered sweetener, heavy cream, pumpkin pie spice and vanilla until smooth. Add a few more drops of cream if the glaze is too thick to drizzle.

Step 7

Drizzle the spiced glaze over the cooled scones and let it set for 10 minutes before serving.

Tips

Keep Your Butter Ice Cold

I recommend cutting your butter into small cubes and putting them in the freezer for about 10 minutes before you start. Cold butter is what creates tiny steam pockets in the oven, which gives scones their light and tender crumb.

If the heat from your hands begins to melt the butter while you work it into the dry flour, stop right away. You’ll get the best results if you place the bowl into the fridge for a few minutes to let everything chill again.

Blot Your Pumpkin Puree

Canned pumpkin often carries a lot of hidden liquid that can throw off low carb flours. Too much water will turn your dough into a sticky paste and leave the center of your scones wet and heavy.

I’ve found that spooning the pumpkin puree onto a plate lined with paper towels and pressing lightly pulls out that excess water. Doing this gives your dough the right thickness so it bakes into soft scones rather than wet cake.

Do Not Skip the Xanthan Gum

Because almond flour and coconut flour contain no gluten, baked goods made with them are naturally fragile. Xanthan gum acts like gluten here by giving the dough stretch and holding the crumb together.

From my experience, leaving this out causes the scones to crumble into small pieces the moment you pick them up. That tiny half teaspoon makes all the difference in keeping your wedges whole.

More Recipes

• Keto Pumpkin Bread
• Keto Pumpkin Muffins
• Keto Pumpkin Roll
• Keto Pumpkin Spice Blondies
• Keto Pumpkin Spice Latte Mousse

Frequently Asked Questions

Can I leave out the xanthan gum?

Xanthan gum gives low carb baked goods structure, so leaving it out might make your scones crumble apart.

If you do not have it, you can substitute a half teaspoon of ground psyllium husk powder to help bind the dough together.