When autumn arrives my mind turns to all things pumpkin and what better way to celebrate this ‘pumpkin-time-of-year’ than with a batch of freshly made Low Carb Pumpkin Scones?
This was not an easy recipe to develop. I’m picky about baked goods. I’ll just say that I gained several ‘learning experiences’ in my kitchen before I arrived at something I’d eat or serve others – or share with you. 🙂
What I’ve learned I’m passing on to you. At last I can say that I’m pleased with these Low Carb Pumpkin scones and I think you will be too.
In my opinion these Low Carb Pumpkin Scones neither taste nor feel like low carb goods. You will note two optional ingredients in the recipe that are a bit off the beaten recipe path for me; molasses and Glucomannan powder.
The teaspoon of molasses adds a lovely deeper note that implies brown sugar to the tastebuds. The nothing-but-fiber Glucomannan or Konjac Root powder does something rather magical; it changes the texture of the baked scones to something more like carby baked scones.
Neither ingredient added very much in the way of carbs to to the total recipe. It’s only about 1 gram carbohydrate per scone.
Two Tricks for Light Texture Low Carb Pumpkin Scones
The first trick I used is something I would do if I were making regular scones, and that is to use cold butter. I cut it up into squares and then used a pastry cutter (or use a long-tined fork) to cut the butter into the dry ingredients until they are small; about the size of peas.
This makes the pastry lighter and more tender than melted butter can. This is the Pastry Cutter I use.
My second trick: Stir in the wet ingredients just until all the ingredients are combined. Doing this is also for lightness in the finished scones.
When all the ingredient are combined the dough will be sticky, but hold together. Turn it onto a non-stick surface that has been dusted with almond flour and pat into an 8-9 inch circle and then score it into 12 triangles.
I used a metal spatula to ferry the unbaked scones to the baking sheet that was covered in baking parchment. I used a silicone baking mat to pat out the scones and I carefully cut only the scones and not the mat!
As the scones cooled, I made a small batch of Low Carb Cream Cheese Icing or if you prefer, frosting. I popped it into a small ziplock bag and piped it onto the slightly warm scones. (You could also just dollop it on with a spoon and spread it over the tops or warm it just till almost melted and pour it over scones as a glaze.)
I sat the cooling rack over a sheet cake pan to catch any frosting drips and surprisingly, there weren’t any. 🙂
The scent of the warm scones was an autumn-enchantment. But the spell had to be broken and the scones plated up for testing. (And of course eating with a mug of herbal ginger tea!)
As you can see the texture is picture (and mouth) perfect. Finally, here is your delicious payoff: the scones are just 6.9 total carbs or 3.1 net carbs after fiber and that includes the frosting. Happy Fall! Laura
Here’s the Low Carb Pumpkin Scones Recipe:
Iced Low Carb Pumpkin Scones Recipe
- 1 1/2 cups Almond flour
- 4 tbsp Coconut Flour
- 1/2 cup Swerve sweetener
- 1 tbsp Baking Powder
- 2 tsp Glucomannan powder (optional)
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger , powdered
- 1/4 tsp nutmeg
- 6 tbsp Butter , cold and cut up
- 1/2 cup canned Pumpkin (not pumpkin pie mix)
- 1 tsp Molasses (optional)
- 1 tsp vanilla extract
- 2 large Eggs
- 1 ounce Cream Cheese
- 1 Tbsp Butter , softened
- 1/4 cup Powdered Swerve sweetener
- 1/2 tsp vanilla extract
- 3 Tbsp whipping cream
Heat oven to 400 degrees.
In a medium mixing bowl stir together all the dry ingredients.
Cut in the cold butter with a pastry cutter or long-tined fork until butter resembles small peas in dry mixture.
Add all the wet ingredients: canned pumpkin, molasses (opt), vanilla extract, and eggs.
Stir all the ingredients until just combined and do not overmix.
Allow dough to rest while preparing baking sheet with parchment baking paper.
Sprinkle a little almond flour on a non-stick surface and dump dough onto it.
Pat dough into an 8-9 inch circle that is 1/2-1 inch high. (Dough will be sticky, butter hands if necessary.)
Score dough with a sharp knife into 12 triangles
Place triangles on prepared baking pan and bake for 10-12 minutes until just golden around the edges. Do not over-bake.
Remove from oven and allow to cool slightly before removing to cooling rack.
Prepare icing while scones are cooling.
In a small bowl, pour in all the icing ingredients and then stir together until the icing is smooth and combined. Pipe or spread frosting evenly over scones.
Special thanks to my Inspirations: