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Trim Healthy Mama Pumpkin Scones

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!

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.

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

Course Breakfast
Cuisine American

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.

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