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: Desserts

Keyword: Chef Taffiny Elrod, Pumpkin Spice Caramel

Keto Chow Flavor: Pumpkin Spice Caramel

Recipe Creator: Chef Taffiny Elrod

Servings: slices

Calories: 195.1kcal

Author: Lori Allred

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.

Nutrition