Glazed Double Pumpkin Scones

Double Pumpkin refers to the pumpkin puree, and pumpkin seeds in these perfect fall scones. They are easy to make, light and tender, and the recipe is egg-free.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Keyword: Chef Taffiny Elrod, Pumpkin Spice Caramel

Recipe Creator: Chef Taffiny Elrod

Servings: slices

Calories: 195.1kcal

Author: Taffiny Elrod

Ingredients

1 cup almond flour
1/4 cup coconut flour
1 serving Pumpkin Spice Caramel Keto Chow (or 1 scoop)
2 Tbsp. granulated erythritol
1 tsp. baking powder
1/4 tsp. salt
1/4 cup unsalted butter cold, cubed (2 oz.)
1/4 cup cream cheese softened (2 oz.)
1/4 cup pumpkin puree
1 Tbsp. pumpkin seeds
2 Tbsp. powdered erythritol
1 tsp. unsweetened almond milk

Instructions

Preheat oven to 350°F.
Line a cookie sheet with parchment paper.
In a large mixing bowl, add the almond flour, coconut flour, Keto Chow, erythritol, baking powder, and salt. Mix until combined.
Scatter the butter over the dry ingredients in the mixing bowl.
Use a fork or pastry blender to cut the butter into the dry ingredients until it looks like coarse sand.
Add the cream cheese and pumpkin puree. Mix until it comes together to form a soft dough.
Gently mix in the pumpkin seeds.
Shape the dough into a ball and place it in the center of the prepared baking sheet, pat the ball into a disc about 1-inch high and 8 inches in diameter. Use a knife to score it four times to create 8 triangle-shaped slices.
Bake 20 minutes until the scones are beginning to turn golden brown around the edges and the center bounces back when gently touched.
Allow to cool before glazing.
To make the glaze, mix the erythritol with the almond milk and drizzle over the scones.
The glaze will set as it dries.

Notes

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Nutrition