Low Carb Pumpkin Spice Scones
Ingredients:
6 Tbsp coconut flour
1/2 cup lakanto monk fruit sweetener (or sweetener of choice)
1 egg
1/4 cup softened butter
1 tsp vanilla extract
1/4 tsp salt
2 Tbsp unsweetened pumpkin puree
1/2 tsp pumpkin pie spice
1/2 cup heavy cream
Place all ingredients in bowl, except the heavy cream. Mash together until fully incorporated with a fork. A Tbsp at a time, add in heavy cream and continue mixing until a dough ball forms. You do not want this to be a loose batter. It should be slightly sticky, but still crumble a tiny bit.
Place dough in center of a parchment lined baking sheet. Form into a circle, and then begin to flatten down into a disc, about 1/4" thick.
With a sharp knife (cleaning between cuts), cut into 8 pieces like a pizza pie. Gently lift the scones and separate from each other for the baking process.
Bake 350 degrees for 20-25 minutes. Pull from oven, and allow to cool completely.
In a separate bowl, mix together powdered swerve, heavy cream, 1 Tbsp unsweetened pumpkin puree, and 1/4 tsp pumpkin pie spice. Add heavy cream until the mixture is at the drizzle consistency. Once the scones are completely cooled - drizzle with the pumpkin glaze. Finish off with some toasted pumpkin seeds.
6 Tbsp coconut flour
1/2 cup lakanto monk fruit sweetener (or sweetener of choice)
1 egg
1/4 cup softened butter
1 tsp vanilla extract
1/4 tsp salt
2 Tbsp unsweetened pumpkin puree
1/2 tsp pumpkin pie spice
1/2 cup heavy cream
Place all ingredients in bowl, except the heavy cream. Mash together until fully incorporated with a fork. A Tbsp at a time, add in heavy cream and continue mixing until a dough ball forms. You do not want this to be a loose batter. It should be slightly sticky, but still crumble a tiny bit.
Place dough in center of a parchment lined baking sheet. Form into a circle, and then begin to flatten down into a disc, about 1/4" thick.
With a sharp knife (cleaning between cuts), cut into 8 pieces like a pizza pie. Gently lift the scones and separate from each other for the baking process.
Bake 350 degrees for 20-25 minutes. Pull from oven, and allow to cool completely.
In a separate bowl, mix together powdered swerve, heavy cream, 1 Tbsp unsweetened pumpkin puree, and 1/4 tsp pumpkin pie spice. Add heavy cream until the mixture is at the drizzle consistency. Once the scones are completely cooled - drizzle with the pumpkin glaze. Finish off with some toasted pumpkin seeds.
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