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 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Desserts
Keyword: Chef Taffiny Elrod, Pumpkin Spice Caramel
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.