Keto Pumpkin Scones – All Day I Dream About Food

Reader Reviews

“Made these this morning and they are SUPERB!!! I absolutely LOVE pumpkin recipes this time of year, I’m going to try your pumpkin coffee cake next!! Thanks for all the great recipes, whenever I’m looking for something keto, I always look to your site first as I have not been disappointed by any of the recipes I have tried so far.” — Pattey

“I’m on my 4th batch! Everyone that has tried these ask for the recipe.
Carolyn you are the best Keto cook! Keep these recipes coming please!” — Lorie

“These are so easy to make and absolutely delicious! Perfect for a zero degree morning with a wind chill of -25. Thank you for this recipe.” — Marcie

Ingredients you need

• Almond flour: Make sure you are using finely ground almond flour, to give the scones the best consistency.
• Pumpkin puree: Chose a thicker pumpkin puree. Canned pumpkin is usually quite thick and needs to scooped. Homemade pumpkin puree can be watery and may not be right for this recipe.
• Coconut flour: A little coconut flour helps offset the moisture of the pumpkin.
• Sweetener: I like the flavor of a brown sugar substitute for the scones. For the glaze, you will want a powdered sweetener.
• Toasted pecans: You can often buy pecans already toasted, or you can toast them yourself in a 350ºF oven for about 7 minutes. If they are already chopped, then you want to toast them for less time. Always keep a close eye on them!
• Pumpkin pie spice: I always use pre-mixed spice but you can make your own as well. Pumpkin spice consists of ginger, cinnamon, and nutmeg or cloves.
• Heavy cream: Just a little heavy cream makes the perfect glaze for these scones.
• Pantry staples: Butter, eggs, vanilla extract, baking powder, and salt.

Step by Step Directions

1. Combine the dry ingredients: In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder and salt. Stir in the chopped pecans.

2. Add the wet ingredients: Add the pumpkin, eggs, melted butter, and pumpkin pie spice and stir until dough comes together.

3. Form the scones: Turn the dough out onto prepared baking sheet and pat into a rectangle about 1 inch thick (about 6 by 8 inches in size). With a sharp knife, cut rectangle into 6 even squares, and then cut each square into two triangles.

4. Bake the scones: Gently lift scones and spread them around the baking sheet so they aren’t touching. Bake 23 minutes, or until firm to the touch and lightly browned.

5. Prepare the glaze: For the glaze, whisk together the powdered sweetener, cream and vanilla until smooth. Drizzle over the cooled scones and let set 10 minutes.

Tips for Success 

One tricky part with low carb, gluten-free pumpkin recipes is that the different brands of pumpkin seem to differ in moisture content. The extra moisture in some purees can make the dough too wet. If your puree is very thin, you can drain it on layers of paper towel before adding it to your recipe. Use ½ cup of the thinner puree because it will lose volume as it drains.

Sweetener Options: The texture of these scones will be best with an erythritol based sweetener, as allulose will make them very soft. If you choose to use allulose, lower the oven temperature by 25 degrees and bake them a bit longer. That may help them firm up more.

You can also try using pure stevia or monk fruit extract for the scones themselves. But the glaze will need a bulk sweetener such as Swerve Confectioners to work out properly.

Check out my Keto Pumpkin Pinterest board!