Enjoy these Keto Pumpkin Scones this fall for a delicious low carb and gluten free breakfast that the entire family will love!
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The season of pumpkin is upon us! As far as I’m concerned you can keep your Pumpkin Spice Lattes, but give me all the pumpkin scones.
I love a good scone. They are part biscuit, part muffin with just enough sweetness to make them feel like a treat, but not so much to make me feel icky after eating one.
Ingredients and substitutions
The ingredients for these keto pumpkin scones are pretty simple. One of the most common substitutions I get asked about is subbing almond flour for coconut flour and vice versa. For this recipe, it is pretty important that you use the flours as they are written.
I used Lakanto Golden to sweeten the scones, but any erythritol sweetener will work. If you want to substitute with another sweetener, be sure to check out the conversion ratios and proceed at your own risk 🙂
For the glaze, it is important to use confectioners erythritol. If you use a granular sweetener your glaze will end up super grainy.
Lastly, I skip the pumpkin pie spice and just add my own blend of seasoning, but you can just scratch the cinnamon, nutmeg, ginger and cloves and use an equal amount of pumpkin pie spice.
It’s easiest to make these in the food processor. This makes clean up a breeze, but most importantly it keeps the butter cold which makes the scones super flaky.
If you don’t have a food processor, just mix everything in a bowl and mix the butter in with your hands or a pastry blender.
Lastly, while it’s not mandatory, I think these scones turn out so much better if you let the dough chill for an hour, up to overnight before baking. I typically just prepare the dough the night before and pop them in the oven for a hassle free breakfast.
If you don’t want to bake right away, you can wrap them tightly in plastic wrap and place in a sealed container and freeze for up to several months. Then, when ready to cook, just unwrap them and pop them in the preheated oven, adding just about 5 minutes or so to the baking time.
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Keto Pumpkin Scones
- Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat or parchment paper.
- In a food processor, combine the almond flour, coconut flour, Brown sugar substitute, spices, baking soda, baking powder, and salt. Pulse a few times to combine ingredients. (If you don’t have a food processor, simply use a large bowl and mix the butter in with your hands or a pastry blender)
- Add cold, cubed butter and pulse until the mixture resembles coarse bread crumbs.
- Add the pumpkin, egg and vanilla and pulse until well integrated.
- Divide the dough in half. Place one half on the prepared baking sheet and form into a 6″ circle. If the dough is too sticky, spray your hands with a little oil. Using a pizza cutter slice the circle into 8, equal slices but don’t pull them apart. Repeat with the other half of the dough.
- Bake in preheated oven for 30-35 minutes or until golden brown.
- Remove from oven and allow to cool.
- While the scones are cooling, prepare the glaze by combining the erythritol, cinnamon and heavy cream in a small bowl. The consistency should be a thin paste. Add more or less cream if the consistency isn’t right.
- When the scones are cool, separate them from each other and drizzle with the glaze. Enjoy immediately or store in a sealed container for up to 1 week.