Trim Healthy Mama Pumpkin Scones
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Do you need an on plan alternative to a Starbucks pumpkin scone?
This trim healthy mama s pumpkin scone is the closest I have been able to get to the coffee house one. Pre thm days, I used to make a dupe at home for my kids. Well, me too. If you like a good scone but need it to be sugar-free and gluten free, this is the one for you. It is really soft and tastes amazing!
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Pumpkin scones are a perfect breakfast or treat during the fall.
They can be made and in the oven in less than 15 minutes. One thing about baking and being a trim healthy mama, a lot of the recipes seem to be so much easier than when baking with white flour and sugar. If you don’t consider yourself a baker, you can make this recipe. It is that easy. Don’t the coffee house one tempt you when you can whip these up before your coffee order is ready.
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If you have a food processor, I highly suggest that appliance to make these.
The food processor helps these come together in just a few minutes. It’s in the butter and blends everything perfectly. You can try a mixer if you don’t have a food processor. The recipe calls for pecans, but you can use whatever nuts you want or leave them out completely. I used trim healthy mama baking blend in this recipe. If you don’t have any, use 1 3/4 cup of almond flour and 2 tablespoons of coconut flour. The baking blend lightens the recipe up calorie wise.
Trim Healthy Mama Pumpkin Scones
Ingredients
- 1 1/2 C Baking blend see note above if you don't have baking blend
- 1 t Baking Powder
- 1/2 t Baking Soda
- 1/2 t Xanthan Gum, optional
- 1/4 t Salt
- 4 T Butter, cut into small chunks
- 1 1/2 t Pumpkin Pie Spice
- 1/3 C Sweetener, I used swerve If you want these sweeter, up it 1/2 cup
- 1/4 C Heavy Cream
- 1 C Pumpkin Puree
- 1 t Vanilla
- 1 t Maple Extract
- 1 Egg
- 1/2 C Chopped Pecans
- 1/4 C Powdered Sweetener
- 1-2 T Heavy Cream
- 1/2 t Maple Extract
- 1/3 t Pumpkin Spice
- 1 oz Very Soft Cream Cheese this is completely optional. I wanted the drizzle a little thicker than this was
Instructions
- In a food processor add baking blend, baking powder, baking soda, salt, xanthan gum, pumpkin pie spice, and salt. Pulse to blend.
- Add the butter and pulse a few times.
- Mix together canned pumpkin, heavy cream, egg, and the extracts.
- Pulse until combined and then add the nuts.
- Dump on a non-stick baking sheet or onto parchment paper.
- With damp hands, flatten the dough into a circle.
- I didn't get a picture of this part. Carefully cut the dough into 12 triangles. Don't separate them, you are just getting them ready for being sliced later. Bake at 350 degrees for 18-25 minutes. The goal isn't to have them fully baked. What we are doing in this step is carefully making sure you slices through those pre-made slices and then carefully separate them. Use a spatula or pie server of something similar. Once separated place back in the oven for about 5 minutes.
- Allow to cool for a few minutes and then making the drizzle. Mix the last 5 ingredients. If using the cream cheese, it's going to take a little bit of effort to get the cream cheese smooth.
- I put the drizzle into a small baggie cut the tip off and drizzled.
- Eat them.
Thank you so much for accepting me to the group. I am excited to have the menu plans and look forward to losing much weight. I am a newbie to THM and am having difficulty grasping the S, E & FP concept. I am hoping your menus help me sort it all out. I do have the Plan and 2 cookbooks. I have made many of the recipies but lost nothing as yet.
You are welcome. Look at my beginner steps posts on here. I have 2 different ones. If you have any questions, feel free to message me.