Pumpkin Scones
These tender pumpkin scones combine finely milled almond flour, coconut flour, warm pumpkin pie spices, and rich pumpkin purée. Optional pecans provide a pleasant crunch, while a smooth vanilla glaze adds a lightly sweet finish.
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Ingredients
For the Pumpkin Scones
- ⅓ cup plain canned pumpkin purée not pumpkin pie filling
- 2 large eggs
- ¼ cup coconut flour
- 1½ teaspoons pumpkin pie spice blend
- ¼ cup unsalted butter melted
- 2¼ cups finely ground almond flour
- 1 tablespoon baking powder
- ½ cup roughly chopped pecans optional
- ¼ teaspoon fine salt
- ⅓ cup brown sugar substitute
For the Sweet Glaze
- ½ teaspoon pure vanilla extract
- 2 tablespoons heavy whipping cream
- ¼ cup powdered sugar alternative
Instructions
- Preheat the oven to 325°F. Cover a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote consistent baking.
- Place the almond flour, coconut flour, brown sugar substitute, baking powder, and salt in a large mixing bowl. Whisk until the dry ingredients are evenly distributed.
- Fold in the chopped pecans at this stage when using them.
- Add the pumpkin purée, eggs, melted butter, and pumpkin pie spice to the dry mixture. Stir just until the ingredients come together and form a unified dough. Avoid excessive mixing to preserve a tender texture.
- Transfer the dough to the prepared baking sheet. Gently press it into a rectangle measuring approximately 6 by 8 inches and about 1 inch thick.
- Cut the rectangle into six equal squares with a sharp knife. Slice each square diagonally to produce two triangular scones, creating 12 pieces altogether.
- Carefully move the shaped scones apart so that none of them are touching.
- Bake for 23 minutes, or until the scones feel firm and develop a light golden-brown color. Rotate the baking sheet halfway through the baking period to encourage even browning.
- Remove the pan from the oven and allow the scones to cool directly on the baking sheet.
- To prepare the glaze, whisk the powdered sugar alternative, heavy whipping cream, and vanilla extract in a small bowl until completely smooth.
- Drizzle the vanilla glaze over the cooled scones. Leave the glaze undisturbed for approximately 10 minutes, or until set, before serving.
Notes
Use plain canned pumpkin purée rather than sweetened pumpkin pie filling.
The pecans are optional and may be omitted without changing the remaining recipe.
Do not overwork the dough, as minimal mixing helps maintain a soft and delicate crumb.
Allow the scones to cool before glazing so the topping remains thick and sets properly.