Glazed Double Pumpkin Scones
Glazed Double Pumpkin Scones
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 scoop Pumpkin Spice Caramel Keto Chow
- 2 tbsp granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (2 ounces) cold, unsalted butter cubed
- 1/4 cup (2 ounces) cream cheese softened
- 1/4 cup pumpkin puree
- 1 tbsp pumpkin seeds
- 2 tbsp powdered erythritol
- 1 tsp unsweetened almond milk
Instructions
- Preheat oven to 350F
- Line a cookie sheet with parchment paper.
- In a large mixing bowl combine almond flour, coconut flour, keto chow, erythritol, baking powder, and salt, and mix.
- Scatter the cubed 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 and 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.
- Place in the preheated oven and 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.