Pumpkin Scones
by Patti 'Mama' Corso-Driedger
Category
Baking
Servings
8
Prep Time
15 minutes
Cook Time
19 minutes
Calories
111
Author:
Patti 'Mama' Corso-Driedger
Think of comfort, a hot cup of Jo, laid back reading a good book, and the rich smell of this pumpkin scone baking. So moist and full of flavour, enjoy cold or warmed, topped with maple flavoured drizzle, you will soon forget about the stresses of the day! Easily turn this into a dessert with a scoop of low carb maple ice cream.
Ingredients
-
1 Package (175g) Low Carb Mama's Sunshine Biscuit Mix
1/3 cup swerve (erythritol or monk fruit)
1/4 cup sour cream
2 beaten eggs
1/2 pumpkin puree
1/2 tsp vanilla
1/2 tsp orange extract
4 tsp pumpkin spice
Directions
Pre-heat oven to 350° F
Line a baking pan with parchment paper
In a bowl add the package of biscuit mix, sweetener, pumpkin spice and blend with a spatula.
Beat all wet ingredients, eggs, sour cream, pumpkin puree and flavouring for 1 minute on medium-high setting
Add dry ingredients to wet ingredients on low speed till well blended
Let mixture sit for 15 min
Scoop onto parchment using a large cookie scoop or ice scream scoop.
Bake for 19 min.
Cool completely and drizzle with maple icing.
Store in the fridge for up to 2 weeks. Freezes well.
Recipe Note
Maple Icing: 1/2 tsp maple flavour extract, 1 tbl almond milk, 3-4 tb powdered swerve. Combine all ingredients till smooth, pour into a sandwich mag and make a very tiny hole in one corner. Drizzle over cooled scones. Decorate with pumpkin seeds or chopped walnuts.
Nutrition
Nutrition
- Serving Size
- 1 Scone
- per serving
- Calories
- 111
- Carbs
- 9 grams
- Fiber
- 7 grams
- Net Carbs
- 2 grams
- Fat
- 10 grams
- Protein
- 2.5 grams
- Sodium
- 540 milligrams
Disclaimer: As with all of Mama's Recipes, this is a Low Carb and Gluten Free recipe. However, feel free to adjust with substitutes where you like. Such as egg or dairy vegan substitutes, for example.