Tender almond flour pumpkin scones to herald the first glimmers of fall. Sugar-free and gluten-free.
The first pumpkin recipe of the season! This is cause for great joy and celebration. Well, if you are a pumpkin fan it is. If you don’t like pumpkin, I am terribly, terribly sorry. Because I suspect this is the first of many pumpkin recipes. Although I say that every year and the truth is that I tend to get side tracked by other fall and holiday flavours. Maple! Cranberries! Apples! Pecans! Did you ever see the movie “Up”? I am like the talking dogs when someone yells “squirrel!”. I am easily distracted by other beloved flavours. For now, however, I have great and glorious plans for that large orange squash. Buckle up, pumpkin fans, it’s going to be a wild ride!
I was inspired to make these scones the morning after we returned home from Canada. It had been cooler up there than normal and every morning had a tinge of early fall in the air. You felt warm enough in the sun, but the shade was breezy and light, without an ounce of humidity. It sent me into a pumpkin craving and I came back to Boston ready for the cooler weather and all the delicious food that goes with it. Except I returned back to summer. It hasn’t been blazing hot, but there is definitely more heaviness and humidity in the air. We’ve had a few slight moments that seem like fall might be coming, but then the humidity returns and you remember that summer officially has a few more weeks to go. And as loathe as I am to see the summer pass, I am still eager for that chill in the air.
I broke out the first can of pumpkin anyway, wanting to at least taste something that felt like fall. I have quite a little stash of organic canned pumpkin in my pantry. I seemed to pick up a can or two every time I went to the store last year, for fear of running low. But I clearly got distracted (Maple! Cranberries! Apples!) and didn’t make quite as many pumpkin recipes as I had plans for.
One tricky part with low carb, gluten-free pumpkin recipes is that the different brands of pumpkin seem to differ in moisture content. The extra moisture in some purees can make your final product on the gummy side. So I have adopted a trick I learned from the good folks at America’s Test Kitchen, and that’s to dry out the puree on paper towels before adding it to your recipe. Sop up that excess moisture and your low carb pumpkin scones won’t be soggy.