Scones are a favorite of mine to have with a cup of coffee or tea. These moist Pumpkins Scones have become my new “favorite”. They are moist and flaky. Even some of my picky eaters loved them. So that is a win win for me!!

In the north-east corner of Pennsylvania where we live the leaves are starting to change colors and the nights are cool. Bright Sunflowers lift their perky heads in gardens and flowerbeds. Goldenrod brightens the side of the road and pumpkins are piled high at roadside stands.

My favorite pumpkin for baking are neck pumpkins. These pumpkins can get quite large and I only plant every two – three years. They produce a large crops and I love the flavor.

Scones originated in Scotland. They are often served in the English Afternoon Tea time which is precisely at 4:00pm. Scones are leavened with baking powder and differ from tea cakes which are normally leavened with yeast.

The dry ingredients are mixed together. Cold butter is grated into the dry mixture and pulsed a few times in a food processor. This helps to give flaky texture. The wet ingredients are blended together in a separate container. The wet and dry ingredients are folded together just unit moistened.

The dough is divided into 2 balls and patted into circles. Cut each circle into 6 wedges. The wedges are moved apart just a bit for baking.

Bake Believe Chocolate Chips have a low melting point. They are best pressed into the scones as soon as you remove them from the oven. These Chocolate Chips can be found at most Walmarts in the baking aisle. They chips are sweetened with Erythritol and Stevia and my family loves them,

After the scones have completely cooled, the cinnamon glaze is drizzled over each scone.

Pumpkin Scones THM-S

• Scones:
• 3/4 cup almond flour
• 3/4 cup plus 2 tablespoons THM Baking Blend
• 1/3 cup THM Peanut Flour
• 1/4 cup Brown Sugar Sweetener Mix
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon xanthan gum
• pinch of salt
• 1/4 cup cold butter
• 2 eggs, room temperature
• 1 tablespoon cream
• 2 teaspoon THM Vanilla
• 1/2 cup pumpkin puree
• 1/4 cup Bake Believe White Chocolate Chips
• Glaze:
• 2 tablespoons cream cheese
• 2 tablespoons cream
• 1 tablespoons THM Gentle Sweet
• 1/2 teaspoon cinnamon
• Preheat oven to to 375 degrees F. Combine almond flour, THM Baking Blend, THM Peanut Flour, Brown Sugar Sweetener Mix , baking powder, cinnamon, xanthan gum, and salt together in a food processor bowl. Grate cold butter into the flour mixture. Pulse until butter is cut into mixture well. Pour flour mixture into a bowl. Set aside. Blend together eggs, cream, THM Vanilla , and pumpkin. Combine wet ingredients with dry just until combined. Allow to set for 5 minutes. Dough will be soft. With a spatula divide the dough in half. Place each half on a parchment paper covered cookie sheet. Wet your hands and shape into two circles each 3/4 inches thick. Cut each circle into 6 scones with a wet knife. I use a pizza spatula to move the scones apart. Bake for 8-10 minutes. Remove from oven. Press white chocolate chips in each scone. Cool completely.
• Glaze: Blend together cream cheese, cream, THM Gentle Sweet , and cinnamon together. Drizzle over scones. 12 scones.
• I have found that a soft dough makes a much better scone. It will be a bit harder to handle but has the best texture. You can also use a small cookie scoop to make bite size scones.

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Pumpkin Scones with White Chocolate Chips THM S, Sugar-free, Low-Carb, Keto,

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 10 minutes

Servings 12

Author Glenda Groff

Ingredients

• scones:
• 3/4 cup almond flour
• 3/4 cup plus 2 tablespoons THM Baking Blend
• 1/3 cup THM Peanut Flour
• 1/4 cup Brown Sugar Sweetener Mix
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon xanthan gum
• pinch of salt
• 1/4 cup cold butter
• 2 eggs room temperature
• 1 tablespoon cream
• 2 teaspoon THM Vanilla
• 1/2 cup pumpkin puree
• 1/4 cup Bake Believe White Chocolate Chips
• Glaze:
• 2 tablespoons cream cheese
• 2 tablespoons cream
• 1 tablespoons THM Gentle Sweet
• 1/2 teaspoon cinnamon

Instructions

1. Preheat oven to to 375 degrees Combine almond flour, THM Baking Blend, THM Peanut Flour, Brown Sugar Sweetener Mix , baking powder, cinnamon, xanthan gum, and salt together in a food processor bowl. Grate cold butter into the flour mixture. Pulse until butter is cut into mixture well. Pour flour mixture into a bowl. Set aside. Blend together eggs, cream, THM Vanilla , and pumpkin. Combine wet ingredients with dry just until combined. Allow to set for 5 minutes. Dough will be soft. With a spatula divide the dough in half. Place each half on a parchment paper covered cookies sheet. Wet your hands and shape into two circles each 3/4 inches thick. Cut each circle into 6 scones with a wet knife. I use a pizza spatula to move the scones apart. Bake for 8-10 minutes. Remove from oven. Press white chocolate chips in each scone. Cool completely.
2. Glaze: Blend together cream cheese, cream, THM Gentle Sweet , and cinnamon together. Drizzle over scones. 12 scones.

Recipe Notes

have found that a soft dough makes a much better scone. It will be a bit harder to handle but has the best texture. You can also use a small cookie scoop to make bite size scones.

You will find over 500+ THM on-plan recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.