Keto Pumpkin Scones: Stunning Best Easy Recipe

Are you a fan of a keto-friendly lifestyle? I’m super excited to share this delicious keto homemade pumpkin scone recipe with you. It’s heaven in every bite! Not too sweet, but tasty enough for a breakfast treat. They are easy and quick to make.

Basic Recipe Information

Diet plan of the recipe: Keto
Approximate prep time: 15 minutes
Approximate cooking time: 30 minutes

Required equipment

Mixing bowls
Pastry blender
Whisk
Knife or pizza cutter
Measuring cups and spoons
Baking sheet or tray
Parchment paper or silicone mat

Ingredients

1/2 cup homemade pumpkin puree
1 3/4 cups almond flour
1/4 cup coconut flour
1/3 cup confectioners erythritol sweetener
1 1/4 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 cup unsalted butter
1 1/2 tsp vanilla
1 large egg
3 tbsp heavy whipping cream

Preparation Directions

Preheat the oven to 180⁰C or 350⁰F.
Use parchment paper or a silicone mat to line the baking sheet or tray.

Step 3: In a large mixing bowl, mix the dry ingredients – almond flour, coconut flour, erythritol sweetener, baking powder, cinnamon, ginger, cloves, salt. Mix half of the cold butter into the ingredients using a pastry blender. Alternatively, you can pulse these ingredients in a food processor.

In a separate medium-sized mixing bowl, combine the pumpkin puree, melted butter (remaining portion), egg, and vanilla. Whisk thoroughly until these wet ingredients are well incorporated.
Add the wet mixture to the dry mix. Pulse or mix with your hands until a dough forms. If the dough is too sticky to handle with ease, you can add a little almond flour as needed. Then, divide the dough into two equal parts.
Transfer one dough onto the baking sheet or tray. Roll out the dough to create a 1/2-inch thick disk using your hands. Then, take a knife or pizza cutter and slice the disk of the pumpkin dough into 8 wedges (the pizza style). Repeat the procedure with the other part of the pumpkin dough.
In the preheated oven, bake the pumpkin scones until they look golden brown. The baking time is usually 25 to 35 minutes.
Remove the baking sheet from the oven and place it on a wire rack to allow the scones to cool.

Servings

This homemade pumpkin scone recipe yields 16 scones, 1/2 inch thick and 6 inches long.

How to serve/plate and garnish

Pumpkin scones are best served cool. So, once they have cooled, you can drizzle a glaze on top of them. To make a glaze, here’s what you’ll need to do. Mix a confectioner erythritol sweetener in a small bowl with heavy cream whipping cream, and ground cinnamon to form a thin paste.