Description
These drool worthy scones are made with gluten free and low carb flours. Pumpkin scones are the absolute BEST!!
Ingredients
2 cups or 200 grams almond flour
2 Tablespoons or 16 grams coconut flour
2 Tablespoons or 10 grams vanilla whey protein powder (I use precision engineered)
1/3 cup or 45 grams Swerve confectioners
1 3/4 tsp pumpkin pie spice
2 tsp baking powder
pinch of salt, kosher
6 Tablespoons or 85 grams butter, room temperature
1/3 cup or 80 grams pumpkin puree
1 large egg or 45 grams
Instructions
Turn the oven to 350° and line a half sheet pan with parchment paper.
Have butter at room temperature.
Weigh or measure all of the ingredients.
Combine the dry ingredients together, then add the butter and mix well.
Add the egg to the mixture and combine well.
Fold 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.
Transfer the scones to the pan and separate from one another.
Place in the oven for 18-20 minutes.
Notes
*maple glaze recipe in the text
Nutrition
- Serving Size: 1 scone
- Calories: 264
- Fat: 23.9 grams
- Carbohydrates: 4.4 net carbs
- Protein: 10.3 grams
