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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.