The perfect keto pumpkin bread scone; it’s rich and moist, topped with a cinnamon spiced glaze that makes all your basic pumpkin fall dreams come true.
Even prior to eating a keto friendly and lower carb diet, I never really loved scones.
If I was eating a pastry, it had to really hit the mark ya know? I feel like many scones I have had in the past were dry, dense, and lacked enough flavor to be worth the calories and carbs.
A few months ago however, a craving for a lemon poppy seed muffin overcame me quite dramatically and instead of muffins I made these Ricotta Lemon Poppy Seed Scones. These scones were honestly better than most regular, flour filled, sugary creations I’ve had in the past.
That’s saying something am I right?
So with fall fast approaching and the need to be basic literally dripping out of my DNA, I created this keto low carb pumpkin version as well.
These are a nice tender mix between a scone and a pumpkin bread, are really easy to mix and make, and with a few tips make a quite scrumptious pastry (in my humble and very accurate opinion). Find the full recipe below and read through for some easy baking tricks to make these fool proof!
- Mixing Bowl
- Measuring Cups/ Spoons
- Pastry Blender (or cheese grater)
- Pizza Wheel
- Baking Sheet
- Parchment Paper
- Piping Bag/ Plastic Bag (optional)
The pumpkin scones come together easily with a few basic baking techniques! To get a good pastry (keto or not) you need really cold butter.
If the kitchen is extra warm for whatever reason, pop the stick of butter in the freezer for a little while to ensure it’s as cold as possible. Combine all your dry ingredients and cut your cutter in with a pastry blender. By crumbling the butter into tiny pieces, you can help ensure a nice flaky pastry.
No pastry blender? That’s ok!
Fully freeze the butter in this case and grate the butter in with a cheese grater, then simply mix with a fork or rubber spatula. This will still create the same effect!
Next, combine the softened cream cheese and pumpkin together in a bowl and mix well. I try to whisk out as many cream cheese clumps as possible. Combine it with the dry ingredients, it may not look like there is enough moisture to absorb all the dry ingredients, but with a little elbow grease it does come together quickly.
My recommendation is to actually knead it or fold the dough over itself a few times before patting it out into a 1″ thick circle. This helps ensure all the ingredients are nicely mixed. After the circle is made, use a pizza wheel or butter knife to cut 8 triangles out to create your scone.
Place the scones an inch apart on a parchment paper line baking sheet and pop the tray into the freezer to help firm up the butter again for a few minutes prior to baking. I find this helps keep the scone shape intact and they don’t spread out too much!
Bake the scones until lightly golden on top and a little more brown around the edges. Let them fully cool in order to fully set and not be so tender. Though let’s face it, the warm scone is so dang delicious too it will be hard to wait.
They come out very tender, and have more of a pumpkin bread texture so be aware and don’t over bake (you’ll be tempted)!
Once they are fully cool, I liked to cover the top with a thin layer of icing and then let that set and finish off with a pretty drizzle. Serve these scones with a nice cup of coffee and you’re inner basicness will be content for fall.
Keto Pumpkin Bread Scones
The perfect keto pumpkin bread scone; it's rich and moist, topped with a cinnamon spiced glaze that makes all your basic pumpkin fall dreams come true.
- 3 cups Almond Flour
- 1/2 cup Low Carb Sweetener
- 1 tsp Pumpkin Pie Spice
- 1 tsp Xanthan
- 2 tsp Baking Powder
- 5 tbsp Butter very cold
- 2 oz Cream Cheese
- 4 tbsp Canned Pumpkin Puree
- 2 oz Cream Cheese
- 1/2 cup Powdered Low Carb Sweetener
- 1/4 cup Heavy Cream
- 1/2 tsp Vanilla
- 1/2 tsp Cinnamon
- In a mixing bowl, combine the almond flour, low carb sweetener, pumpkin pie spice, xanthan gum, and baking powder. Whisk together well.
- Cut the cold butter in with a pastry blender until it resembles corn meal. If you don't have a pastry blender, freeze the butter and then grate it, then fold it in until mixed with the dry ingredients.
- In a separate mixing bowl, mix the pumpkin and softened cream cheese together first before adding it to the dry ingredients. Fold it in and knead it slightly into a circle to help combine everything.
- Pat the dough out into a 1" thick circle. Use a pizza wheel or butter knife to cut the dough into 8 triangles. Place the triangles onto a parchment paper covered baking sheet. Place them in the freezer like this for about 1 minutes to help firm the butter and cream cheese back up so they retain their shape in the oven.
- Preheat the oven to 400 F. Bake for 20-25 minutes. They should be golden brown on the top and edges and may appear more dough like still at this point, however they need to just rest and set on the counter. Allow them to cool to fully set before icing as well.
- Combine the glaze ingredients and cover the tops as desired.