Tempted by the pumpkin bread, muffins, and donuts at the coffee shop?
How about a tender, rich (but sugar, dairy, and gluten free) pumpkin scone to pair with a hot cup of coffee?
Sound too good to be true? Well, here it is. . .
- 1 cup Pumpkin Puree*
- 2 1/2 cups Almond Flour
- 1/3 cup Coconut Flour
- 1/3 cup Swerve Sweetener
- 1 tbsp Baking Powder
- 2 tsp Pumpkin Pie Spice
- 1/4 tsp Salt
- 2 eggs
- 2 tbs Coconut oil, melted
- 1/4 cup Coconut Cream
- Preheat oven to 325 degrees and line a baking sheet with parchment paper.
- In a large bowl, whisk together flours, sweetener, baking powder, spices, and salt.
- Add pumpkin, eggs, coconut oil, and cream until a soft dough comes together into a ball.
- Turn out the dough onto the baking sheet and separate into two balls.
- Flatten out the balls into rounds about 1 inch thick. Use a sharp knife (I use a pizza cutter) to cut into triangles.
- Gently lift the scones and spread them on the baking sheet so they aren't touching.
- Bake 20-25 minutes until firm to the touch and lightly browned.
- Allow to cool on pan before adding glaze or serving.
Optional - Mix powdered erythritol and extra coconut cream for a glaze.
*Tip - For the best texture, spread pumpkin puree over two layers of paper towels. Top with two more paper towels and press to absorb excess liquid.