Low Carb Pumpkin Scones

Updated at: Thu, 17 Aug 2023 04:50:36 GMT

Step 1

For the scones;

Step 2

1. Pre-heat the oven to 325 degrees

Step 3

2. In a food processor pulse together almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, swerve brown sugar and swerve granulated sugar until well blended (if you don’t have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter). Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in the centre.

Step 4

3. In a medium bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. Stir mixture with a spoon to incorporate, then knead in bowl (or work on surface) by hand several times to bring mixture together. Dust a work surface with coconut flour then invert dough onto surface. Pat and shape the dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with coconut flour as needed while cutting dough will be sticky).

Step 5

4. Transfer scones to a parchment lined baking sheet. Brush tops with 1 Tbsp of heavy cream then bake in preheated oven 25-30 minutes or until firm to the touch and lightly brown and a toothpick inserted into the centre comes out clean. Allow 1-2 minutes to cool, then transfer to a wire rack and cool an additional 8 minutes (no longer) before spreading with glaze.

Step 6

For the glaze;

Step 7

1. In a mixing bowl whisk together Swerve confectioner’s sugar and heavy cream, adding more heavy cream as needed to reach desired consistency (it should be fairly thick, not runny). Spoon and spread mixture on scones to evenly coat tops (use all of it). Let glaze set at room temperature.

Step 8

For the pumpkin glaze;

Step 9

1. In a mixing bowl (I used the same one from the glaze above without cleaning it out), whisk together Swerve confectioner’s sugar, pumpkin puree, cinnamon, nutmeg, ginger and heavy cream. Transfer mixture to a small Ziploc bag, cut a small tip from the corner and drizzle mixture over tops of scones. Allow icing to set. Best served day prepared.

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