Keto Pumpkin Scones with Spiced Glaze
Enjoy a cozy bakery favorite right at home. This delicious recipe is low carb and keto friendly.
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
Equipment
- bench scraper
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- Drizzle the spiced glaze over the cooled scones and let it set for 10 minutes before serving.
Nutrition
Serving: 1servingCalories: 288kcalCarbohydrates: 10gProtein: 8gFat: 24g
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