Low Carb Pumpkin Spice Scones

I swear I was planning on giving up the pumpkin spice.  I really really was.  I’m not addicted.  I can live without it. *shudders*

But then, my husband and I decided to take a weekend away, and I had a half a can of pumpkin I wanted to use before we went… so don’t you see?  I HAD to try my hand at these low carb pumpkin spice scones!  Had to!

Skip the long winded story and jump to the recipe now!

This was the first time I’ve made scones with coconut flour, so I was surprised that I had trouble getting them to rise properly.  I’m thinking that I handled the dough too much, and I definitely waited too long to get them in the oven.  However, even though they didn’t rise the way I wanted, the flavor and texture were perfect!

As usual, I base my success on whether the carb eaters in my family like the recipe or not, and this one passed the palate test!  In fact, when we split the final two the next morning (the recipe makes 6 servings), we all agreed some kind of magic had happened overnight, for these were even tastier after being refrigerated overnight!

I ate mine out on the front porch with a cup of coffee.  The crisp fall air, a hot cup of coffee, and these delicious low carb pumpkin spice scones really started my morning off right.

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I hope everyone enjoys!  If you try this recipe, please let me know what you think below!

If you want to skip the video and instructions with the pictures, and just want the written recipe, click here.

 

Low Carb Pumpkin Spice Donuts

Ingredients:

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For Scones:

  • 1 cup + 3 tbsp coconut flour
  • 1/4 cup Splenda (or equivalent of favorite sweetener)
  • 1 tbsp baking powder
  • 1/4 tsp sea salt
  • 1 tbsp pumpkin spice
  • 6 tbsp cold butter, diced
  • 1/2 can of pumpkin puree (about 1 cup)
  • 3 tbsp heavy whipping cream
  • 1 egg
  • 1 tsp vanilla extract

For White Drizzle:

  • 1 cup powdered Splenda (or favorite powdered sweetener alternative)
  • 3 tbsp almond/coconut milk

For Spiced Drizzle:

  • 1 cup powdered Splenda (or favorite powdered sweetener alternative)
  • 3 tbsp almond/coconut milk
  • 1/2 tsp pumpkin spice

 

Video Demonstration (written recipe with pictures below):

I’m trying something new with the video this time.  I decided to try uploading to YouTube and then embedding the video in my post. My website host only allows a 64 mb upload and I notice a huge reduction in video quality when I have to reduce the file.  So I was hoping by uploading to YouTube I would be able to upload a higher resolution video.  And I did that… but when I view it on YouTube, and in the embedded video below, it’s still pretty bad.

So if you were waiting for a post this morning, and wonder what was taking so long, there’s you’re answer.  Ugh, this is so much harder than I expected it to be!  I wish things just came naturally to me, but it takes me forever to learn this stuff.  I guess on the other hand, I feel proud when I eventually figure it out; like I accomplished something and didn’t give up.

Anyway, if you want to skip the video and jump straight to the written recipe without pictures, click here.

There is music in the video, so mute your volume (or turn it down) if you don’t want to hear it or would get in trouble for watching a video at work.

 

Instructions:

1.  Preheat oven to 375°.

2.  In a large bowl, blend coconut flour, Splenda, baking powder, sea salt, and pumpkin spice.

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3.  Add cold, diced, butter. “Cut” the butter into the flour mix. There are several methods to do this, but I ended up having to use my hands to mash and crumble the mixture.  I highly recommend using a pastry blender, I didn’t have one and all the usual “cutting” methods were not working for me. Perhaps because I was using coconut flour.

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Either way, your flour mix should result in a crumbly, sandy texture when finished.

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4.  In a medium sized bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract.

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5.  Add the wet ingredients into the flour mixture and stir/fold just enough to mix the ingredients.  Using your hands, form the dough into a ball.

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6.  Using a small amount of coconut flour, dust a surface for rolling the dough on. Flatten and roll the dough out into about a 9″ x 3″ rectangle.  Cut the dough into 6 triangles. I do this by making using 2 cuts to divide the 9″ side into three portions. I then make three diagonal cuts (one diagonal cut within each section).

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7.  Place triangles on a parchment lined cookie sheet.  Bake for 15 – 20 minutes. Let cool on the cookie sheet for 5 minutes.  Move scones to a cooling rack and let cool completely.

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8.  Whisk 1 cup of powdered Swerve with 3 tbsp of almond/coconut milk until smooth.

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9.  Drizzle over the cooled scones using your whisk. Or you can place icing in a squeeze bottle and drizzle the icing that way to control the lines a bit better. Let dry for at least 8 minutes.

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10.  Whisk 1 cup of powdered Swerve, 3 tbsp of almond/coconut milk, and 1/2 tsp of pumpkin pie spice until smooth.

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11.  Drizzle over the white icing on the scones.

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12.  Let dry and enjoy!

low carb pumpkin spice scones

I was able to get 6 scones out of this recipe.  Using a calculation of 6 servings, this came to about 449 calories per scone, 7 grams net carbs, 5 grams of protein, and 40 grams of fat.

I used the MyFitnessPal recipe creator to calculate nutritional information.  Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.

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I hope everyone enjoys!  Let me know what you think in the comments!

Please don’t mind the mess.

Jessica Signature2

 

If you enjoyed this post, I’d be grateful if you’d help me by emailing it to a friend, or sharing it on Twitter or Facebook.  Thank you!

 

Low Carb Pumpkin Spice Scones recipe minus the story:

Low Carb Pumpkin Spice Scones

Prep Time: 35 minutes

Cook Time: 20 minutes

Total Time: 55 minutes

Yield: 6 scones

Serving Size: 1 scone

Calories per serving: 449 calories

Fat per serving: 40 g

Saturated fat per serving: 26 g

Carbs per serving: 16 g

Protein per serving: 5 g

Fiber per serving: 9 g

Sugar per serving: 3 g

Sodium per serving: 429 mg

Ingredients

    For scones:
  • 1 cup + 3 tbsp coconut flour
  • 1/4 cup Splenda (or equivalent of favorite sweetener)
  • 1 tbsp baking powder
  • 1/4 tsp sea salt
  • 1 tbsp pumpkin spice
  • 6 tbsp cold butter, diced
  • 1/2 can of pumpkin puree (about 1 cup)
  • 3 tbsp heavy whipping cream
  • 1 egg
  • 1 tsp vanilla extract
    For white drizzle:
  • 1 cup powdered Splenda (or favorite powdered sweetener alternative)
  • 3 tbsp almond/coconut milk
    For spiced drizzle:
  • 1 cup powdered Splenda (or favorite powdered sweetener alternative)
  • 3 tbsp almond/coconut milk
  • 1/2 tsp pumpkin spice

Instructions

    For scones:
  1. Preheat oven to 375°.
  2. In a large bowl, blend coconut flour, Splenda, baking powder, sea salt, and pumpkin spice.
  3. Add cold, diced butter. "Cut" the butter into the flour mix. I highly recommend using a pastry blender, I didn't have one and all the usual "cutting" methods were not working for me. Perhaps because I was using coconut flour. Either way, your flour mix should result in a crumbly, sandy texture.
  4. In a medium sized bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract.
  5. Add the wet ingredients into the flour mixture and stir/fold just enough to mix the ingredients.
  6. Using your hands, form the dough into a ball.
  7. Using a small amount of coconut flour, dust a surface for rolling the dough on. Flatten and roll the dough out into about a 9" x 3" rectangle.
  8. Cut the dough into 6 triangles. I do this by making using 2 cuts to divide the 9" side into three portions. I then make three diagonal cuts (one diagonal cut within each section).
  9. Place triangles on a parchment lined cookie sheet.
  10. Bake for 15 - 20 minutes. Let cool on the cookie sheet for 5 minutes.
  11. Move scones to a cooling rack and let cool completely.
    For white drizzle:
  1. Whisk 1 cup of powdered Swerve with 3 tbsp of almond/coconut milk until smooth. Drizzle over the cooled scones using your whisk. Or you can place icing in a squeeze bottle and drizzle the icing that way to control the lines a bit better. Let dry for at least 8 minutes.
    For spiced drizzle:
  1. Whisk 1 cup of powdered Swerve, 3 tbsp of almond/coconut milk, and 1/2 tsp of pumpkin pie spice until smooth. Drizzle over the white icing on the scones.
  2. Let dry and enjoy! These are even better the next day with a cup of coffee!

Notes

16 grams carbs - 9 grams fiber = 7 grams net carbs

Recipe Management Powered by Zip Recipes Plugin
http://jessmessblog.com/2016/10/10/low-carb-pumpkin-spice-scones/

 

 

Video Credits

Music – The Time To Run (Finale) by Dexter Britain is licensed under a Attribution-NonCommercial-ShareAlike 3.0 International License.

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2 Comments

  1. They look yummy!

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