Pumpkin Walut Drop Scones
What’s better this time of year than pumpkin flavored treats! These scones are a delicious, filling treat. They can be nibbled on like a muffin or treated as a traditional breakfast scone. I love to put cream cheese or clotted cream on my scones and pretend I’m somewhere in England. The recipe is easy to make and is quite rewarding to eat!
I like to make a lot of these at once to maximize my time. They refrigerate and freeze well, so you have a grab and go breakfast at your fingertips. To get going, you need to have all the right ingredients. Most of the items on this list are staples in my pantry and should be in yours. If you’re a high-fat, low-carb dieter, you need to have almond and coconut flours at your fingertips.You also need to have easy access to low-carb nuts like walnuts pecans and almonds, If I ever run out of vanilla I’ve got more the next day because it’s a requirement for quality baking.
Pumpkin Scone Ingredients
1 cups almond flour
3 tablespoons coconut flour
1/4 cup Splenda or Swerve Granular Sweetener
2 teaspoons baking powder
1 teaspoons pumpkin spice
1/4 cup chopped walnuts
1 large egg
1/2 cup pumpkin puree
11/2 teaspoon vanilla extract
- To start creating your scones, preheat your oven to 375.
- In a medium bowl, combine the flours, sweetener, baking powder, pumpkin spice and salt.
- In a smaller bowl, whisk together the egg, puree and vanilla extract. Add the wet mixture to the dry mixture and combine throughly.
- Then shape into 6 scones on a baking sheet lined with parchment paper. Bake for 15-18 minutes or until the top browns slightly. Transfer to a wire rack to cool and enjoy!