Pumpkin Scones
Servings: 6 people
Ingredients
Dry Ingredients
- 1 1/2 cups blanched almond flour
- 1/2 cup coconut flour
- 1/4 cup Whole Earth Allulose Baking Blend Granular
- 1 1/2 tsp baking powder
- 1 tsp pumpkin pie spice blend
- 1/2 tsp kosher salt
Wet Ingredients
- 1/3 cup pumpkin puree (no sugar added)
- 3 oz cream cheese softened
- 1 egg
Cream Cheese Frosting
- 2 tbsp unsalted butter softened
- 1 oz cream cheese softened
- 3 tsp Whole Earth Erythritol Blend Powdered
- 1 pinch pumpkin pie spice blend
Instructions
- Preheat your oven to 325 degrees F.
- Add all dry ingredients into a bowl and whisk together to blend
- Add wet ingredients to the dry ingredients and mix well until a dough is formed
- On a parchment paper-lined baking sheet, shape the dough into an 8" round diameter and slice it into 6 equal pieces. A 6" round will give you a cake-like texture and an 8" round will give you a flakier texture.
- Bake at 325 for 20-25 mins
- Prepare cream cheese frosting by mixing all frosting ingredients into a small bowl and mixing well.
- Add the cream cheese frosting into a zip-top bag and cut a small section of the corner to prepare to use as a piping bag.
- Remove scones from the oven when they are finished baking. Allow scones to cool on a baking rack for 10 mins, they will continue to firm as they cool. Pipe the frosting over the scones and enjoy! If you are going to save some scones for later, hold off on topping them with the cream cheese frosting until right before eating. Enjoy!