Go Back
Print Pin

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.