Pumpkin Scones are the absolute best scone recipe to celebrate the Autumn Season. These drool worthy scones are made with gluten free and low carb flours, pumpkin puree and pumpkin pie spice. You will be making batch after batch for your family and friends for breakfast and all of your family gatherings.

Pumpkin Scones GF & LC being dusted with powdered sugar.

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Scone recipes

Scones have become one of my family favorites and each time I visit certain family members, they request one of their favorite scone recipes. This last visit was a time to celebrate some of our favorite flavors and satisfy our PUMPKIN MANIA.

This is the BEST SCONE RECIPE YET!

Don’t forget to grab The Absolute Greatest Scones Ebook here.

WHAT YOU WILL NEED:

Almond flour, superfine and blanched
Coconut flour, we like Viva Naturals
Vanilla whey protein powder
Baking powder
Pumpkin pie spice
Salt
Swerve confectioners
Butter
Pumpkin puree
1 egg
baking sheet
bench scraper or knife

Pumpkin Scones GF & LC Nutrition

Pumpkin is low in calories and high in fiber. It is also a great source for beta carotene, which helps in fighting heart disease and certain types of cancer. To learn more about the benefits of pumpkin click here.

Pumpkin scones are low carb and gluten free. If cutting the scones in to 8 sections, each scone approximately contains 264 calories, 23.9 grams of fat, 4.4 net carbs and 10.3 grams of protein. If cutting into 6 sections, each scone approximately contains 353 calories, 31.9 grams of fat, 5.9 net carbs and 12.7 grams of protein.

These numbers do not reflect any garnishes nor the extra almond flour used for dusting. Nutrition facts are provided in good faith, are approximate, and not concrete.

How to make Pumpkin Scones GF & LC

Turn the oven to 350° and line a half sheet pan with parchment paper.

Weigh or measure (always preferrable to weigh) all of the ingredients out and set aside. Combine the dry ingredients together, then incorporate the butter into the dry ingredients.

A fork is my chosen tool to use to mix the scones together.

Add the egg to the mixture and combine well. Next, blend in the pumpkin puree.

Dust a clean work surface with almond flour and form the dough into a disc shape about 1″-1 ¼” thick. Cut the dough into 6 or 8 pieces. We like ours a little smaller around here. The bigger they are, the more we will eat, so we cut them into 8 spherical triangles.

Transfer the scones to the pan and place in the oven for 16-18 minutes.

Glaze

These scones are so delicious that they certainly do not need a glaze. However, if you need an idea for a great glaze to drizzle over the top, mix 1/2 cup Swerve confectioners with about 3 tablespoons of heavy cream and 3 drops of mapleline or maple extract.