I absolutely love these keto pumpkin scones with vanilla glaze. I’ve made them three times in the last week to make sure I had the recipe down. My friends loved them even more as they disappeared so quickly.
They taste very similar to the popular Starbucks pumpkin scones, but are a little more moist.
The recipe is a little unique in that like my grain free biscuits, I use whipped egg whites as the liquid.
Scones Vs. Biscuits
Scones and biscuits mean one thing in America and another thing in England.
The difference between biscuits and scones here in America have to do with three things.
- Sweetness (usually)
- Heavy cream vs. buttermilk
While biscuits (American version) can be drop biscuits or roll biscuits, small or extra large, etc. scones are usually a wedge shape, have a more cake like texture and often sweet. (Although one could make savory scones). I have a few scones recipes here at Spinach Tiger and over 25 biscuit recipes, so this is right in my wheelhouse.
Scones are meant to be picked up and eaten as is, whereas biscuits are usually sliced through the middle and topped with butter or honey and can be used as sandwich bread like I did here with burgers on biscuits.
Make Keto Pumpkin Scones
Making Keto pumpkin scones came about quite by accident starting with the base of my grain free, keto biscuit. I had biscuit dough left over and played around with some pumpkin puree. To test this recipe, I made it a few times to get it right and found that it needed more almond flour to be less wet.
This recipe actually makes two rounds, each making 8 wedges, 16 scones.
The tricky part is because we add pumpkin puree, the dough is still a little too wet, but that’s taken care of by refrigerating for a few hour in a disc shape. Then carefully dividing the disc into 8 wedges
The most challenging part of this recipe might be waiting for the scones to cool. You must wait or risk them falling apart. However, once fully cooled, they are ready for glaze and happy eating.
What are the ingredients in keto pumpkin puree?
Blanched Almond flour – this is the staple ingredient of my alternative baking recipes. Make sure you use blanched.
Coconut Flour – Use just a couple tablespoons, which adds to the moist texture. I use this brand.
Ground Golden Flax Meal– Helps give body.
Xanthan Gum – A food additive and soluble fiber which acts as a binder and helps develop some elasticity. You can make cake without it, but it will have a tendency to fall apart, and this is especially true for lemon cake.
Baking Powder – Double acting, gluten free.
Butter – A small amount of butter is used and mixed into the flours before the puree.
Pumpkin Puree – Make sure it’s puree, not pumpkin pie mix.
Swerve Granulated – This is my choice for sweetener. I wrote an article here about Swerve and why I use it.
Swerve Confectioner’s Sweetener – used for the glaze.
Egg Whites – Whipped, which aids to texture and rise.
Pumpkin Pie Spice – I love this brand, or you can make your own. Recipe here.
Net Carbs: 4 Fat: 15 Protein: 12 Calories: 214
If you love these scones, you will love these recipes
Keto Pumpkin Scones
- 3 cups blanched almond flour
- 6 tablespoons coconut flour
- 4 tablespoons golden flax meal
- 1 teaspoon xanthan gum
- 1 teaspoon sea salt fine
- 4 teaspoons gluten-free baking powder
- 4 tablespoons unsalted grass fed butter
- 4 large egg whites about 1/2 cup
- 3/4 cup pumpkin puree
- 1 cup Swerve Granulated
- 2 tablespoons pumpkin spice more if you like
- 1 cup Swerve Confectioner's sweetener
- 2 tablespoons water or milk more if needed
- 1/4 teaspoon vanilla
Optional Maple Glaze (see recipe here.) Substitute confectioner's with Swerve Confectioner's Sweetener.
- Cut butter into pea sized pieces, place in freezer.
- Preheat oven to 350 degrees F.
- Measure all dry ingredients. Mix together well.
- Add butter mixing in with your hands, as you would with biscuits.
- Add in pumpkin puree.
- Beat egg whites until fluffy.
- Form into two discs. Cover with plastic and refrigerate.
- Bake on a baking sheet with parchment paper.
- Bake one disc at a time. Cut disc into eight pieces. Use a large knife to move the cut discs apart. This can be tricky. I use a large knife and move half slightly. Then cut into quarter, move that slightly and cut each into half. See photo. These don't rise much and will bake with that separation.
- Bake at 350 degrees F. 15-20 minutes until golden brown. You may need to cover with foil at 15 minutes.
- Allow to cool completely. If you touch these warm, they will break. Once they cool, you can pick them up.
- Mix milk (or water) with confectioner's sweetener with vanilla until smooth.
- Drizzle over cooled scones.
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