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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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October 12, 2017

Keto Pumpkin Pecan Scones

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

23.3Kshares

My popular low carb pumpkin spices scones get a brand new update. An easier recipe, with a how-to video! These delicious keto scones are a wonderful fall breakfast treat. This post is sponsored by Rodelle. 

Low carb grain-free pumpkin scone recipe

It’s really fun sometimes to go back and update older popular recipes like these keto pumpkin pecan scones. This time, I made the process a little simpler, and I found a fantastic new product to use in it. I love this Pumpkin Spice Extract from Rodelle and I use it all the time in my low carb pumpkin spice lattes! And Rodelle has kindly agreed to let me give away some of their fantastic baking products. I am a huge fan of their Organic Cocoa Powder and Organic Vanilla. And oh, hey, did I mention how much I love the Pumpkin Spice Extract? By the way, you can still make the scones without the extract but it really is a fun low carb product.

Low Carb Pumpkin Pecan Scones

Healthy low carb Pumpkin Scones! 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 only one of many pumpkin recipes yet to come. 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!

 

Rodelle Pumpkin Spice Extract

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.

Keto Pumpkin Scones with Cinnamon Glaze

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.

Delicious grain-free and sugar-free pumpkin scones recipe

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. If your puree is very think try this trick I learned from the good folks at America’s Test Kitchen. Dry out the puree on paper towels before adding it to your recipe (you will want to use 3/4 cup of the puree instead of 1/2 cup).  Sop up that excess moisture and your low carb pumpkin scones won’t be soggy.

Also check out this delicious gluten-free Pumpkin Roll from Meaningful Eats.

And if you’re vegan, you might like this wonderful Gluten-Free Vegan Pumpkin Coffee Cake from Beaming Baker.

4.64 from 11 votes
Low carb grain-free pumpkin scone recipe
Print
Pumpkin Scones with Cinnamon Glaze – Low Carb and Gluten-Free
Prep Time
15 mins
Cook Time
23 mins
Total Time
15 mins
 

My popular low carb pumpkin spices scones get a brand new update. An easier recipe, with a how-to video! These delicious keto scones are a wonderful fall breakfast treat.

Course: Breakfast
Cuisine: Bread
Servings: 12 scones
Calories: 251 kcal
Ingredients
Scones:
  • 2 1/2 cups almond flour
  • 1/3 cup Swerve Sweetener
  • 1/4 cup Coconut flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 3/4 cup chopped pecans optional
  • 1/2 cup pumpkin puree
  • 2 large eggs
  • 1/4 cup butter melted
  • 1 1/2 tsp Rodelle Pumpkin Spice Extract OR 1 1/2 tsp pumpkin pie spice
Glaze
  • 1/4 cup powdered Swerve Sweetener
  • 2 tbsp heavy cream
  • 1/4 tsp cinnamon
Instructions
  1. Preheat oven to 325F and line a baking sheet with parchment paper or a silicone liner.
  2. In a large bowl, whisk together almond flour, sweetener, coconut flour, baking powder and salt. Stir in chopped pecans.
  3. Add pumpkin, eggs, melted butter and pumpkin spice extract (or pumpkin spice) and stir until dough comes together.
  4. Turn out onto prepared baking sheet and pat into a rectangle about 1 inch thick (about 6 by 8 inches in size). With a sharp knife, cut rectangle into 6 even squares, and then cut each square into two triangles.
  5. Gently lift scones and spread them around the baking sheet so they aren't touching. Bake 23 minutes, or until firm to the touch and lightly browned.
  6. Remove and let cool on pan.
  7. For the glaze, whisk together powdered sweetener, cream and cinnamon until smooth. Drizzle over cooled scones and let set 10 minutes.
Recipe Notes

 

Nutrition Facts
Pumpkin Scones with Cinnamon Glaze – Low Carb and Gluten-Free
Amount Per Serving (1 scone)
Calories 251 Calories from Fat 197
% Daily Value*
Fat 21.88g34%
Carbohydrates 8.75g3%
Fiber 4.35g17%
Protein 7.22g14%
* Percent Daily Values are based on a 2000 calorie diet.

 

23.3Kshares

Filed Under: Gluten Free, Low Carb, Muffins & Scones Tagged With: almond flour, cinnamon, coconut flour, pumpkin

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Gary says

    August 28, 2013 at 9:05 am

    your Coconut flour link is broken.
    Other wise this looks so yummy!

    Reply
    • Carolyn says

      August 28, 2013 at 9:41 am

      I thought I fixed it. Off to check it out…

      Reply
      • Sue says

        September 23, 2013 at 10:52 am

        Delicious. And the link was fine when I tried it. Love all things pumpkin.

        Reply
      • Jayne says

        December 27, 2017 at 10:43 pm

        I can’t figure out how to comment – so I am just replying to a post. I followed the recipe with the exception of the extract – tho I just might buy some! I used regular pumpkin pie spice. I did not “drain” the pumpkin – took my chances and they turned out great! My question is…for the glaze – how can I get the swerve to dissolve? The glaze makes each bite gritty. Should I heat the cream? Suggestions?

        Reply
        • Carolyn says

          December 28, 2017 at 8:04 am

          You should be using powdered Swerve (confectioner’s) for the glaze, as stated in the recipe.

          Reply
          • Jayne says

            December 28, 2017 at 12:54 pm

            Thank you. I overlooked that!

          • Carolyn says

            December 28, 2017 at 1:30 pm

            Oops, yes then it would be gritty!

  2. Molly says

    August 28, 2013 at 9:12 am

    YAY for pumpkin recipes already!!! Love that time of year! Looks delish!!

    Reply
  3. tea says

    August 28, 2013 at 8:06 pm

    Hah! So, it’s not only me who has stashes of pumpkins in the cupboard.
    I EAGERLY await your recipes. Though we’re nowhere near boot-and-cardi season, the ginkos are turning already, and indeed, autumn is on the approach. Whoo hoo!

    Reply
  4. Elaine says

    August 28, 2013 at 10:39 pm

    Is this one of those recipes I can use almond flour by Bob’s Red Mill? I think you described it as more of a meal than flour so would it ruin these scones?

    Reply
  5. Sherrie says

    August 29, 2013 at 4:38 am

    What size can of pumpkin? Thanks for all the great recipes?

    Reply
    • Sherrie says

      August 29, 2013 at 4:39 am

      Oops, that wasn’t supposed to be a question mark. Thanks for all the great recipes!

      Reply
    • Carolyn says

      August 29, 2013 at 7:27 am

      The usual 15 ounce can. But it hardly matters since you only use one cup!

      Reply
      • Katje says

        November 10, 2019 at 4:01 pm

        One cup? Or one HALF cup?!

        Reply
        • Carolyn says

          November 10, 2019 at 10:19 pm

          Whatever the recipe says is correct.

          Reply
  6. Regan @ Cabot says

    August 29, 2013 at 4:49 am

    I was in Starbuck’s yesterday and noticed that fall had arrived. The PSL was on the menu 🙂 Thanks for confirming!!

    These look delish… can’t wait to make.

    Reply
  7. Anita says

    August 29, 2013 at 7:21 am

    I was just thinking “pumpkin”! These look good.

    Reply
  8. Carol says

    August 29, 2013 at 7:47 am

    At our home, we are only gluten-free. Can I make this recipe with sugar instead of Swerve? If so, how much sugar would I use? Is there a formula for exchanging sugar with Swerve in your recipes?

    Reply
    • Carolyn says

      August 29, 2013 at 11:19 am

      Use sugar in the same amount.

      Reply
      • Carol says

        August 29, 2013 at 11:40 am

        Easy enough 🙂 Thank you for the quick reply

        Reply
  9. Jean B. says

    August 29, 2013 at 8:55 am

    Yay! Pumpkin! I love it and have also learned to squirrel away cans of it. Thanks for the tip about the very liquid pumpkin too. I may try draining it in a coffee filter or a paper-towel-lined strainer or colander.

    If one wanted a sturdier scone, more like a biscuit texture, what quick alterations would you suggest? Hmmm. Perhaps I should check the archives?

    Reply
    • Carolyn says

      August 29, 2013 at 11:19 am

      I’d say a bit more almond flour and coconut flour and you’d be set.

      Reply
  10. V says

    August 29, 2013 at 12:28 pm

    Thanks for the pumpkin puree trick! I’m excited to see fall coming. Pumpkin, apples and cranberries! Where do I start? 😉

    Reply
    • Carolyn says

      August 29, 2013 at 12:32 pm

      Exactly how I feel!

      Reply
  11. susan says

    August 29, 2013 at 1:01 pm

    Hi Carolyn,

    What is the difference between cream and heavy cream? Because in the store all I ever see and use is heavy cream or evaporated milk?

    thanks,

    Susan

    Reply
    • Carolyn says

      August 30, 2013 at 6:12 am

      I use the terms interchangeably. When I say cream, I mean the full 35% milk fat stuff, which is usually labeled heavy cream or whipping cream.

      Reply
      • susan says

        August 30, 2013 at 9:25 am

        thanks!

        Reply
      • DK says

        May 15, 2020 at 3:28 pm

        Hi Carolyn, going to be making these tomorrow for breakfast. I am going to be making a batch for my sis who is ill but she doesn’t eat eggs. Can I replace the egg with flax meal eggs?

        Reply
        • Carolyn says

          May 15, 2020 at 4:48 pm

          Sorry, I wish I could tell you. I don’t really bake with egg replacers and I can’t say for sure how well they will hold together.

          Reply
  12. Sarah G says

    August 29, 2013 at 3:54 pm

    How about a party sized pumpkin cake? I have a big family so I need party sized desserts! 🙂

    By the way, is it possible to make a low carb, gluten free bread loaf that puffs up like its carby, gluten filled counterpart? Or one that can be made succesfully in a bread machine? Ever since we also went gluten free my poor bread machine has been out of a job.

    Reply
    • Carolyn says

      August 30, 2013 at 6:13 am

      Hi Sarah…not sure what you mean by “puffs up”? I don’t have a bread machine so I don’t develop any recipes for it. I don’t even know how they work! Sorry.

      Reply
      • Sarah G says

        August 30, 2013 at 2:54 pm

        Sorry for the confusion. I just mean a bread that rises and is light and airy rather than dense and thick, a yeast-type bread. It doesn’t have to be for a bread machine.

        Reply
  13. Hope says

    August 29, 2013 at 4:19 pm

    Yum! I drained my pumpkin in a paper towel lined sieve for about an hour and a half then dried it out a little more on more paper towels, as suggested. I ended up baking for an extra 10 minutes– 33 minutes altogether. I’ll probably try to get the pumpkin a little drier next time. The texture was almost there, and the *flavour* ( my nod to Canada, since I’m so close) is great and just the thing after a run on this rainy Pacific Northwest day!

    Reply
    • Carolyn says

      August 30, 2013 at 6:11 am

      Wonderful! Brands of pumpkin differ so much. The organic brand I buy is very thick and not watery at all, so I know it can make a huge difference to the outcome of the recipe.

      Reply
    • Nancy Lee Morene says

      September 4, 2017 at 6:52 pm

      My mom made the best pumpkin pie & she passed along her secret for drying the pumpkin puree.In a medium saucepan, on med. low heat, cook the pumpkin, stirring constantly, until dry.

      Reply
  14. Melanie says

    August 29, 2013 at 5:09 pm

    These look so wonderful! Thank you Carolyn, and the promise of more pumpkin recipes has me thrilled. Someone pinned a high carb recipe for pumpkin cinnamon rolls on Pinterest and I’m thinking there has got to be a way to low carb those too. (hint, hint . . .) 🙂

    Reply
    • Carolyn says

      August 30, 2013 at 6:10 am

      Ooooo, a challenge! I will think about that one….

      Reply
  15. Faye says

    September 1, 2013 at 7:28 pm

    These are awesome!! I made with Koboha squash (didn’t have pumpkin and supposedly Kobocha is slightly lower carb). Didn’t have pecans so used Macadamia nuts and then added a few dried, unsweetened tart cherries! Absolutely crazy addicting!! Great recipe. Thanks!

    Reply
  16. Allison Hurtado says

    September 1, 2013 at 10:02 pm

    I made these tonight and they were a hit! I did have trouble cutting them before baking, so instead I baked the dough/batter in a big rectangle, let them cool for 10 minutes and then cut them. It worked perfectly.
    I also didn’t have cloves, so I added in a shake or two of pumpkin spice. I always find if you smell the batter and you smell pumpkin, then you have the spices right.
    I also thought they were more cakey than sconey; but my husband and I didn’t mind. They were delicious. Definitley make this recipe! They would be great with a cup of coffee.

    Reply
  17. shack says

    September 2, 2013 at 12:58 pm

    Btw, the baking powder is not listed in the instructions at all. I assume it goes in at step 3.

    Reply
  18. Jenn says

    September 5, 2013 at 5:31 pm

    these are the BEST!
    the only sub I made was splenda for erythritol because I can’t find it anywhere and they are delish!! I used a pizza cutter to cut them into triangles. We started eating low carb last year and each lost 20 lbs, then this spring we fell off the wagon. We started up again labour day and these are going to be something that gets me through the sugar cravings.
    Highly recommend this recipe.

    Reply
    • Carolyn says

      September 5, 2013 at 6:15 pm

      So delighted you liked them!

      Reply
  19. Alicia Allard says

    September 13, 2013 at 11:12 am

    Carolyn, these are wonderful!!!!! I made a batch two days ago and took them to the office to share the pumpkin-love. They were devoured immediately and everyone was asking for the link to your site and/or the recipe. Thank you for the brilliant recipe 🙂 I made another batch last night for the family 🙂

    Reply
    • Carolyn says

      September 13, 2013 at 11:33 am

      So glad to hear it, Alicia! Thanks for sharing my blog with your friends.

      Reply
  20. Erin @ Texanerin Baking says

    September 15, 2013 at 6:33 am

    I can not wait to make these! And I will most absolutely be making them (probably next weekend) I’ll let you know how they come out. They really look amazing. 🙂

    PS – I wanted to reshare these on G+ but now I see you haven’t been on there in a while. I’m not the greatest with G+, either.

    Reply
    • Carolyn says

      September 15, 2013 at 10:27 am

      Yeah, I really need to get more active on G+!

      Reply
  21. Sierra says

    September 25, 2013 at 1:07 am

    Hello, I see that your initial recipe calls for one cup of pumpkin, however later in the comments you say to use a whole can (15 oz). Which one is best? I used a whole can, and I suspect that a cup would have been better.

    Reply
    • Carolyn says

      September 25, 2013 at 8:40 am

      Hi Sierra…I think you must have misread somehow. In the ingredients list, I say 1 cup pumpkin. In the instructions, I never say a can. A commenter asked what size cans of pumpkin I buy and I said 15 oz. But that doesn’t mean to use the whole can in the recipe. Follow the recipe instructions, not the comments. Thanks.

      Reply
    • Carolyn says

      September 25, 2013 at 8:49 am

      PS – I’ve changed my response to the commenter so it’s more clear. But please follow instructions next time…sometimes I am so busy with comments, I just answer them without seeing how they connect to the actual recipe.

      Reply
  22. Julia Ramirez says

    October 7, 2013 at 3:32 pm

    OMG! Just made a batch of these scones and they’re out of this world. I love anything with pumpkins or apples, so when I saw this recipe I just had to try it; but I was low on almond flour so I completed the amount with flaxseed meal. (about 3/4 cup) and they turned out delicious. (And it worked out because flaxseed meal is very low in carbs!)
    I’m gluten intolerant, diabetic and on a low carb diet, and this recipe address all my needs.
    YAY!! Thank you!

    Reply
    • Carolyn says

      October 7, 2013 at 3:57 pm

      Glad it worked well with the substitution!

      Reply
  23. Lee says

    October 14, 2013 at 4:44 pm

    I made these for our Canadian Thanksgiving for myself, the only one who can’t eat my mom’s fantastic apple pie. Needless to say, my non gluten family went CRAZY for these scones and ate almost all of the 12 pieces themselves. They are delicious and perfect for a fall day with a cup of tea or better yet a latte. Thank you for a great recipe. I will be making them again.

    Reply
    • Carolyn says

      October 14, 2013 at 5:52 pm

      Ack, they ate all of your scones!!! Well, they’re pretty easy to throw together so I guess it’s okay… 🙂

      Reply
  24. Cathy says

    October 18, 2013 at 6:19 pm

    I was going to ask what you could substitute for the almond flour? I have an allergy to almonds and soy also. Any ideas?

    Reply
    • Carolyn says

      October 18, 2013 at 7:49 pm

      Sunflower seed flour?

      Reply
  25. Mary Beth says

    October 21, 2013 at 6:52 pm

    I made these with evaporated cane juice rather than stevia, which tastes odd to me, and I didn’t have enough almond meal so I substituted gluten free flour for the last half cup. I also rubbed in the butter just because that’s how I make scones.

    These were delicious. I had to cook them a little longer ~30 minutes. They don’t even need the glaze. Thank you for a delicious recipe.

    Reply
  26. kaitlin says

    November 12, 2013 at 1:04 am

    I just made these, and can I just say, ohmyfreakinggoodness. They are absolutely delicious. I doubled the glaze, and they were incredible. Thank you so much!!

    Reply
    • Carolyn says

      November 12, 2013 at 8:47 am

      Glad they hit the spot!

      Reply
  27. Jenny says

    November 16, 2013 at 9:48 pm

    I have been having the best time experimenting with this recipe. I just have to tell you about it. The first time I made them exactly as stated, and they were delicious. I had them for two weeks of breakfasts. But I found myself wanting them to be crispier and maybe a bit sweeter, so I decided to make them into cookies tonight. I increased the Swerve just a bit, to 1/2 cup, and bumped the spices up just a tad too, and scooped it out with my cookie scoop, flattened them a bit with a fork, ala peanut butter cookies, and baked them at 350 so they’d get a little browner and a little crisper, and they are amazing! AMAZING! Cookies for breakfast this week!

    Your blog has been a real godsend for me. You’ve converted me to using almond flour and Swerve, and you share such great recipes. I am gluten intolerant–eating it causes inflammation all over my body and makes me feel terrible, like I am an arthritic old woman. But with the changes I’ve made lately, using your wealth of recipes and recommended ingredients, I am feeling much much healthier, and enjoying life more than ever. Thank you so much!

    Reply
    • Carolyn says

      November 17, 2013 at 8:54 am

      Wow, cookies, I never thought of that! But I love the idea…so glad your dietary changes have helped you so much.

      Reply
  28. Jane says

    December 10, 2013 at 5:31 pm

    Made these for the second time today. They are so yummy. Do I need to store them in the refrigerator?

    Reply
    • Carolyn says

      December 10, 2013 at 6:43 pm

      They’re fine for 2 days on the counter but if you think they will last longer, refrigerate them.

      Reply
  29. Lorri says

    February 13, 2014 at 8:06 pm

    I’m late to the party, but had to post. YUMMY! Oh my word. These turned out perfect. Just delicious. I did substitute walnuts for the pecans. Still yummy! We are snowed in, so I had some fun making some yummy recipes. So glad I picked this one. It will be a favorite from now on.

    Reply
    • Carolyn says

      February 14, 2014 at 6:29 am

      Glad you liked them!

      Reply
  30. Carolyn says

    August 26, 2015 at 6:08 pm

    Since starting THM I have wanted to try many dessert recipes and this one might be my first. I’ve been reluctant because I have a son with life threatening nut allergies. Most recipes come out fine omitting the Nuts. Can I substitute the almond flour with something else. I haven’t figured out this obstacle yet.

    Reply
    • Carolyn says

      August 26, 2015 at 9:02 pm

      You should try sunflower seed flour. I find it to be a great 1:1 replacement. The only thing is that it can turn baked goods a little green so add 1 tbsp of lemon juice to help avoid that.

      Reply
  31. Tricia says

    October 23, 2015 at 11:38 am

    These were awesome!! I was nervous at first because they were a little moist in the middle when I sampled one straight from the oven. I thought I under cooked them or messed up the recipe because I didn’t drain the pumpkin, but the next day they were PERFECT after a few seconds in the microwave! Patience is a virtue…. Thanks for the wonderful recipe 🙂

    Reply
  32. Melody says

    November 20, 2015 at 1:47 pm

    Carolyn, I’m wanting to make pumpkin scones with the THM Baking Blend and I always turn to your recipes for anything baked-good-ish 🙂 Think I can sub the baking blend one for one with the almond/coco flour combo or will some other aspects of the recipe need adjusting? I seem to recall you’ve played around with the THM baking blend in other recipes, so I’m hoping your expertise with baking ingredients will have a good answer to this one 🙂

    Reply
    • Carolyn says

      November 20, 2015 at 3:36 pm

      I think it will probably work in this scone recipe…they are meant to be on the drier side. Be ready to add a little more if you need to, or to add a little more liquid if your scone dough is too dry.

      Reply
      • Melody says

        November 21, 2015 at 6:54 am

        Oh thank you soooo much for replying! I know you have to be so slammed this time of year! I’ll try them out today! I’ve got a cup of pumpkin trying to go bad if I don’t hurry and use it 🙂 Ty!!

        Reply
    • Tiffany says

      October 19, 2016 at 3:02 pm

      How did these turn out with the BB?

      Reply
  33. Pam Vienneau says

    September 12, 2016 at 8:52 am

    Made these over the weekend as an “ode to fall” – they were delicious and I shared some with friends and kept a few for me!

    Reply
  34. Beckie says

    October 3, 2016 at 1:21 pm

    Can I use cold butter with these instead of melted? I wondered if that would make them have more of a scone texture.

    Reply
    • Carolyn says

      October 3, 2016 at 4:01 pm

      You can certainly try! Cut it in finely.

      Reply
  35. edna says

    October 13, 2016 at 1:13 pm

    well Carolyn……made these an hour ago and man they are good…….best way to tell you how good is they are right up there with your peanut butter chocolate scones…….will now have to start making one kind one week and the another the next week………thanks girl…………..you came up with another true winner

    Reply
    • Carolyn says

      October 13, 2016 at 3:09 pm

      Aw, you’re the sweetest!

      Reply
  36. Sandy Munn says

    October 12, 2017 at 8:51 am

    I love pumpkin muffins! That way I can portion out my servings better!

    Reply
  37. Ilana says

    October 12, 2017 at 9:11 am

    My absolute favorite is your Cream Cheese Pumpkin Muffins. I’ll be making another batch today.

    Reply
  38. Tasha says

    October 12, 2017 at 10:45 am

    I love a good pumpkin coffee.

    Reply
  39. Dawn Magula says

    October 12, 2017 at 11:14 am

    Can’t wait to give this a try!!!

    Reply
  40. Jenny says

    October 12, 2017 at 11:23 am

    I love pumpkin anything really! I usually do pumpkin bars a lot. I’m going to make these scones today though!

    Reply
  41. candace says

    October 12, 2017 at 1:42 pm

    bread or truffles!

    Reply
  42. Felicia says

    October 12, 2017 at 3:00 pm

    I love Pumpkin Pancakes and Pumpkin Spice Chai, and these scones look divine!! I’ll be bringing these to Mom’s on Tue when I meet her for tea! Perfect timing!

    Reply
  43. Molli Glowacki says

    October 12, 2017 at 3:21 pm

    These look so delicious, I can’t wait to try them! They’d be so good with a pumpkin spice latte (my fave drink in the Fall)!

    Reply
  44. Marg O says

    October 12, 2017 at 4:49 pm

    Pumpkin pie extract sounds awesome. Made the cream cheese pumpkin muffins earlier this week. These sound like a great way to use up the rest of the pumpkin ?

    Reply
  45. Pam says

    October 12, 2017 at 4:57 pm

    I love pumpkin and scones. Actually I love all things pumpkin. I can’t wait to try this recipe.

    Reply
  46. ValindaK says

    October 12, 2017 at 11:15 pm

    My favorite pumpkin treat is pumpkin pie! And I can’t wait to try this one!

    Reply
  47. Casey H says

    October 13, 2017 at 7:16 am

    I do love some PSL with PS scones!

    Reply
  48. Lindsey C. says

    October 13, 2017 at 8:39 am

    My favorite pumpkin spice treat is pumpkin muffins!

    Reply
  49. Donna Wolf says

    October 13, 2017 at 9:07 am

    Pumpkin Tea Bread. Need to figure out a low carb version

    Reply
  50. Gabrielle Payne says

    October 13, 2017 at 9:09 am

    These look delicious! I cannot wait to try!

    Reply
  51. Karen Johansen says

    October 13, 2017 at 10:21 am

    Lovin our Pumpkin season 🙂

    Reply
  52. Arlene Stepp says

    October 13, 2017 at 10:26 am

    These look absolutely delicious! ♥

    Reply
  53. Christine Mayfield says

    October 13, 2017 at 10:26 am

    Love a good pumpkin roll with pumpkin spiced buttercream

    Reply
  54. Sharon Howard says

    October 13, 2017 at 10:26 am

    Anything pumpkin spice.

    Reply
  55. Jennifer says

    October 13, 2017 at 10:27 am

    Baked these yesterday, very good flavor and texture!

    Reply
  56. Lizette says

    October 13, 2017 at 10:29 am

    I would love to try these!

    Reply
  57. Laurie says

    October 13, 2017 at 10:31 am

    These look awesome!! Love pumpkin anything!

    Reply
  58. Anna Jados says

    October 13, 2017 at 10:39 am

    These look amazing!! Might be the first pumpkin recipe I try this fall!

    Reply
  59. Hilarie says

    October 13, 2017 at 10:40 am

    Mmm…pumpkin. I love all things pumpkin. I’ll have to try them!

    Reply
  60. Stephanie KL says

    October 13, 2017 at 10:48 am

    Fall is my favorite season. It brings everything pumpkin. I know I don’t need to wait for fall to have pumpkin but in the fall, it is more special. I enjoy pumpkin pie and pumpkin-nut muffins.

    Reply
  61. Lisa Gabrielson says

    October 13, 2017 at 10:49 am

    My favorite pumpkin pie spice treat – that’s a tough one! I pretty much like them all, these scones look exceptionally yummy!!!

    Reply
  62. heather pennel says

    October 13, 2017 at 11:09 am

    My favorite pumpkin spice treat is a pumpkin pie, love the classics!! These scones look awesome I am going to try to make them this weekend.. also thinking of doing a pumpkin spice version of your bannana hemp seed cereal.

    Reply
    • Marcia Little says

      October 18, 2017 at 5:02 am

      Oh Lawdy! I just made the banana nut cereal the other day and man is it good, I will be doing the pumpkin spice thing with it also! Great idea, thanks.

      Reply
  63. Kristen Kennelly says

    October 13, 2017 at 11:16 am

    These look delicious! I can’t wait to try them.

    I love all things pumpkin spice, currently I am drinking Trader Joe’s Pumpkin spice Roiboos tea, so yummy. I love baking with pumpkin and always make regular unhealthy pumpkin scones every year so I look forward to trying this healthier for me version.

    Reply
  64. Jackie Mack says

    October 13, 2017 at 11:35 am

    I love pumpkin anything! Thank you!

    Reply
  65. Kathy says

    October 13, 2017 at 12:06 pm

    Good luck, and thanks for the opportunity, Carolyn!

    Reply
  66. Kaitlyn says

    October 13, 2017 at 12:30 pm

    Love pumpkin breads and baked goods! These look yummy!

    Reply
  67. Melissa says

    October 13, 2017 at 12:32 pm

    I am in the mood to make something pumpkin today and up pops this recipe. Perfect timing! I’m going to make them into cookies like a previous poster suggested. Can’t wait to taste these.

    Reply
  68. Heather says

    October 13, 2017 at 12:49 pm

    Crispy waffles!

    Reply
  69. Isis says

    October 13, 2017 at 12:55 pm

    Hate to sound boring, but I think pumpkin pie is my favorite “pumpkin spice-flavored” treat. I’ve also made roasted pumpkin seeds with pumpkin spice and Swerve and they’re a close second!

    Reply
  70. Kristine Hopkins says

    October 13, 2017 at 1:39 pm

    Going to bake these right now! They look amazing!

    Reply
  71. Mary smith says

    October 13, 2017 at 2:12 pm

    I love all things about fall!Pumpkin spice food or drinks,warm drinks and blankets on chilly evenings,and walks in the park.Looks like a great fall giveaway!

    Reply
  72. Cyndy says

    October 13, 2017 at 2:44 pm

    I think I just found breakfast for tomorrow. These look delicious.

    Reply
  73. Zgrammy says

    October 13, 2017 at 2:44 pm

    Looks yummy. I do miss scones from Panera. Will be cooking these!

    Reply
  74. colleen says

    October 13, 2017 at 2:46 pm

    TY for all the wonderful recipes. I will swap out the butter for Ghee, and have another great dairy free treat.

    Reply
  75. Cheryl Hulme says

    October 13, 2017 at 2:49 pm

    Pumpkin pie is my favorite!

    Reply
  76. Harriet says

    October 13, 2017 at 2:50 pm

    Anything pumpkin spice is awesome. I just bought a Fiesta Pumpkin Spice plate and it has beautiful coppery and gold lettering on a cream color. #PumpkinSpiceRocks

    Reply
  77. Mary says

    October 13, 2017 at 4:26 pm

    How nice it would be to win ! I am starting low carb to give my granddaughter more options as she grows. She is the most adventurous of eaters. This is wonderful because she is T1D since she was 18 months old. Now at 11 she needs more variety.

    Reply
  78. Cassandra says

    October 13, 2017 at 5:10 pm

    Pumpkin pie is definitely my favorite. But pumpkin roll is also awesome. I also like pumpkin smoothies with a good amount of pumpkin spice, either with banana or a bit of cream cheese. The pumpkin scone recipe looks amazing!

    Reply
  79. Cheryl says

    October 13, 2017 at 7:50 pm

    Can’t wait to try these. I love pumpkin cheesecake & pumpkin bread.

    Reply
  80. Arlene Stepp says

    October 13, 2017 at 8:35 pm

    I just realized I never answered the question when I commented on how yummy this looked before, lol. I started daydreaming about scones and got distracted! 😛 My favorite pumpkin-y treat has got to be pumpkin pie!

    Reply
  81. Alicia says

    October 13, 2017 at 9:40 pm

    I love pumpkin coffee!

    Reply
  82. Sarah Oswald says

    October 14, 2017 at 12:15 am

    My favorite pumpkin spice treat is pumpkin custard and iced coffee.

    Reply
  83. Deb says

    October 14, 2017 at 11:25 am

    omygosh these look amazing! is there ANY recipe of yours that isn’t absolutely AMAZING?! I have to make these asap. as always, thanks for all your hard work. I can’t wait for your cookbook to arrive next week!

    Reply
  84. Susan says

    October 14, 2017 at 2:06 pm

    Used to love pumpkin pie, but now I make pumpkin chia pudding.

    Reply
  85. Ann Bailey says

    October 14, 2017 at 2:47 pm

    These scones may be my next favorite!!!

    Reply
  86. cyndi br says

    October 14, 2017 at 3:11 pm

    favorite is pumpkin pie and pumpkin spice bars

    Reply
  87. Joy Sanders says

    October 14, 2017 at 3:22 pm

    This looks so yummy!!

    Reply
  88. Angela W says

    October 14, 2017 at 3:49 pm

    My favorite pumpkin pie spice treat…..that is a tough one. I guess I will say, Pumpkin bars with chocolate chips.

    Reply
  89. Michelle L. says

    October 14, 2017 at 9:05 pm

    Pumpkin Spice Coffee

    Reply
  90. Deanna Paine says

    October 15, 2017 at 12:14 am

    I’m a traditionalist. I love pumpkin pie with whipped cream.

    Reply
  91. patricia says

    October 15, 2017 at 6:41 am

    I love pumpkin pie and pumpkin bread. I love scones also so these scones look delicious. Did I say I love food!!

    Reply
  92. Kris S. says

    October 15, 2017 at 12:36 pm

    Pumpkin scones!!!! Perfect with a cup of coffee.❤

    Reply
  93. Windy Kasco says

    October 15, 2017 at 2:17 pm

    Pumpkin Spice Hot Buttered Coffee… Well anything with pumpkin spice for that matter!

    Reply
  94. Mary Hart says

    October 15, 2017 at 4:19 pm

    My favorite was pumpkin bread or muffins, but I may have to rethink that!

    Reply
  95. Patti says

    October 15, 2017 at 4:33 pm

    Pumpkin cheesecake

    Reply
  96. Donna Thackston says

    October 15, 2017 at 5:38 pm

    FVORITE PUMPKIN FOOD??? dO i HAVE TO CHOOSE ??? 🙂

    Reply
  97. Wendy N says

    October 15, 2017 at 5:43 pm

    Would love to win and will be trying these soon!

    Reply
  98. Cathy Sandfort says

    October 15, 2017 at 6:58 pm

    I make this delicious pumpkin dump cake that is to die for. I always win our dessert portion of our neighborhood chili cook off with it. 🙂

    Reply
  99. Susan Christy says

    October 15, 2017 at 7:10 pm

    Pumpkin Spice Ice Cream is my favorite.

    Reply
  100. Carolyn D says

    October 15, 2017 at 8:32 pm

    “If your puree is very think….” I think my pumpkin must be think too. 🙂

    Reply
  101. Dawn says

    October 15, 2017 at 9:49 pm

    Made a couple batches of off plan scones, today.
    Makes me happy to have a Low Carb “Pumpkin” Scone recipe!

    Reply
  102. Holly P. says

    October 16, 2017 at 1:44 am

    I LOVE everything pumpkin….right now my favorite is a Pumpkin Nut energy bar….a quick grab & go breakfast.

    Reply
  103. Jennifer says

    October 16, 2017 at 7:17 am

    Pumpkin pie cheesecake, pumpkin pie spiced anything!

    Reply
  104. Kathy says

    October 16, 2017 at 10:17 am

    Pumpkin Latte

    Reply
  105. Zada says

    October 17, 2017 at 12:02 am

    Yum Yum Yum 🙂

    Reply
  106. Angela Watts says

    October 17, 2017 at 7:11 am

    This is amazing. I made these a few weeks ago and am back for more. I eat pumpkin year round, but I love finding new treats that I can incorporate into my diet. Thank you!

    Reply
  107. Molly says

    October 17, 2017 at 1:32 pm

    I need to make something delicious and pumpkin soon!!!

    Reply
  108. sandi says

    October 18, 2017 at 9:43 am

    the scones look delicious, thanks for such great recipes.

    Reply
  109. Jerri-Lynn DeGayner says

    October 18, 2017 at 11:46 am

    Anything with pumpkin spice is Nice!

    Reply
  110. Erika Chilton says

    October 18, 2017 at 6:27 pm

    I love Pumpkin Bread with Chocolate Chips.

    Reply
  111. amanda whitley says

    October 19, 2017 at 10:16 am

    i dont eat much pumpkin but i do love pumpkin pie, my daughter however loves all things pumpkin

    Reply
  112. sarah says

    October 20, 2017 at 5:10 am

    i was unable to find almond flour in my country ,what could be the alternative for that?

    Reply
    • Carolyn says

      October 20, 2017 at 7:03 am

      And ground nut meal would do.

      Reply
  113. Lisa Thomas says

    October 22, 2017 at 11:03 am

    These are incredibly delicious! My true test of a good keto recipe is if non-keto eaters like them. EVERYONE loves these! Thank you!

    Reply
    • Carolyn says

      October 22, 2017 at 11:55 am

      So glad to hear it!

      Reply
  114. EllenCF says

    October 24, 2017 at 8:41 am

    I want to make these for a friend for Thanksgiving but they are allergic to coconut. What can I substitute? This would be great to bring so they have breakfast that morning without having to cook and there are gluten issues (Celiac) so any help would be welcome!

    Reply
  115. Kim Garner says

    November 3, 2017 at 11:34 am

    These are delicious! Thanks for saving me from a Starbucks diet fail!

    Reply
  116. Linda says

    November 6, 2017 at 6:31 pm

    I have made these pumpkin scones twice now and they are amazing! I love them, and surprisingly, my husband does also, and he usually doesn’t like anything associated with low carb. I’m so happy I came across this recipe. Thanks, Carolyn!

    Reply
  117. Tara says

    December 15, 2017 at 10:49 am

    These look amazing. I am digging around to see if I have all of the ingredients now! Thanks for sharing!

    Reply
  118. Paula Harder says

    March 8, 2018 at 10:23 am

    1 star
    A total fail. No idea where I went wrong. So powdery, it would not hold together. So disappointed.

    Reply
    • Carolyn says

      March 8, 2018 at 12:59 pm

      Well, something went wrong because you can see from the video that these are not powdery at all. What kind of flour did you use?

      Reply
  119. Pamela McFadden says

    September 20, 2018 at 10:28 am

    I am very confused about the amount of pumpkin in this recipe. At least twice in the comment section you say it calls for one cup of pumpkin purée. Yet in the ingredient list it says 1/2 cup. Before I make this recipe I’d like to know how much pumpkin I’m supposed to be using. Thank you for clearing this up for me. By the way, I love your recipes.

    Reply
    • Carolyn says

      September 20, 2018 at 11:44 am

      Simply because I updated the recipe and you are reading very old comments. So follow the recipe as written.

      Reply
  120. Gail says

    October 9, 2018 at 8:21 pm

    I made the Pumpkin Scones today. The glaze wasn’t really glaze consistency but the scones turned out perfect. And I just iced them lightly. Thanks so much for the recipe.

    Reply
  121. Betsy says

    October 28, 2018 at 12:23 am

    5 stars
    So great! Haven’t had a great low carb baked good yet but this fits the bill! Add 2 Tbl softened cream cheese to glaze for tang. Will make again!!

    Reply
  122. Robyn says

    September 4, 2019 at 11:30 am

    My tummy can’t take coconut flour, do you have a suggestion for omitting it?

    Reply
    • Carolyn says

      September 5, 2019 at 8:03 pm

      Not in this recipe, no.

      Reply
  123. Christina says

    September 15, 2019 at 7:14 pm

    These are delicious! Thanks for a great recipe. I didn’t make any changes – perfect as is! ❤️

    Reply
  124. Lorie says

    October 3, 2019 at 9:38 am

    5 stars
    I’m on my 4th batch! Everyone that has tried these ask for the recipe.
    Carolyn you are the best Keto cook! Keep these recipes coming please!

    Reply
    • Carolyn says

      October 3, 2019 at 9:08 pm

      So glad to hear it!

      Reply
  125. Sara says

    October 11, 2019 at 10:19 am

    5 stars
    Love these scones so much. That cinnamon is to die for… I confess I’ve put it on French toast and muffins too.. and into my coffee 🙂

    Reply
  126. Erin says

    October 11, 2019 at 11:05 am

    5 stars
    These are so good, love the pumpkin flavor. And the glaze is the perfect thing to give it just a little bit of sweetness!

    Reply
  127. Betsy says

    October 11, 2019 at 11:21 am

    5 stars
    Bring on the pumpkin! I am so delighted to have a low carb pumpkin scone recipe! I’m attempting to update my diet according to my needs and this is such a perfect recipe, thank you! Delicious, by the way!

    Reply
  128. Melissa says

    October 11, 2019 at 12:03 pm

    5 stars
    Wow this recipe is great! I love pumpkin scones and to have a low carb option is delightful!

    Reply
  129. Becky Hardin says

    October 12, 2019 at 11:36 am

    5 stars
    These are so good. That glaze is the best

    Reply
  130. Kayren says

    October 29, 2019 at 10:07 am

    5 stars
    I made these & they are so good! Not to mention the house was smelling amazing!

    Reply
  131. Jennifer says

    November 12, 2019 at 2:13 pm

    How should I store these? Container on the counter or refrigerator? I assume I can also freeze some… Please advise.

    Reply
    • Carolyn says

      November 12, 2019 at 2:25 pm

      Counter for up to 5 days. Yes, they freeze well

      Reply
  132. Pattey says

    November 15, 2019 at 12:00 pm

    Made these this morning and they are SUPERB!!! I absolutely LOVE pumpkin recipes this time of year, I’m going to try your pumpkin coffee cake next!! Thanks for all the great recipes, whenever I’m looking for something keto, I always look to your site first as I have not been disappointed by any of the recipes I have tried so far.

    Reply
  133. Dorothy says

    December 13, 2019 at 9:14 am

    Do you think I can freeze the unbaked dough or would it be better if I bake them all and just freeze the what I don’t want to eat right now? I’d hate to waste a can of pumpkin purée

    Reply
    • Carolyn says

      December 13, 2019 at 9:51 am

      You can freeze it raw. Shape them first, then freeze as separate scones. Let come to room temp before baking.

      Reply
  134. Marcie F. says

    December 19, 2019 at 11:02 am

    5 stars
    These are so easy to make and absolutely delicious! Perfect for a zero degree morning with a wind chill of -25. Thank you for this recipe.

    Reply
  135. Kyme says

    May 20, 2020 at 2:40 pm

    Do I measure out 1/2 cup pumpkin puree BEFORE squeezing out the moisture? Or measure it out once it’s all squeezed out?

    Reply
    • Carolyn says

      May 20, 2020 at 3:29 pm

      This recipe has been updated so no need to squeeze anything. But if your pumpkin puree is the very thin kind, go with less of it (maybe 1/3 cup or so). If it’s thick, then use the full 1/2 cup.

      Reply
  136. Darla Brochu says

    June 2, 2020 at 4:11 am

    5 stars
    I made these today – they are so delicious. One of the best dessert recipes I have tried since going Keto a year ago. Thank you!!

    Reply
  137. Louise from Ontario says

    September 24, 2020 at 9:08 am

    Made these this morning. As previously instructed in other recipes I weighed my almond flour and found i didn’t have enough to get to 20oz. I had 15 therefore increased the coconut flour for the difference as well as the 1/4 called for. Used 1 cup of pumpkin and 3 eggs as it was quite dry. Realized after that coconut and almond are not 1-1 ratio. Anyway they still turned out albeit a little dry therefore actually iced them as opposed to drizzling the icing mixture. I like them but I am the only one in the house eating them!
    All good, think I will try to freeze some as I wound up with a double batch. Maybe next time I won’t weigh the almond flour and just use my measuring cup!

    Reply
  138. Diane Linder says

    September 29, 2020 at 7:20 pm

    I really can’t stand the taste of coconut and am wondering if you can just use almond flour. I assume the coconut flour is just to add a different flasvor choice but wanted to be sure it wasn’t for a texture purpose.

    Reply
    • Carolyn says

      October 1, 2020 at 12:03 pm

      It has nothing at all to do with flavour and everything to do with consistency.

      Reply
  139. Leslie Baker says

    November 22, 2017 at 11:26 pm

    These look just like the ones my daughter makes but now I can make and eat them! Have you ever frozen the dough and baked just a few as you want them? These are getting made for Christmas morning for me and my son’s girlfriend.

    Reply
  140. Carolyn says

    November 22, 2017 at 11:39 pm

    I have done it with other scones so I think you could do it with this.

    Reply
  141. Leslie Baker says

    November 26, 2017 at 10:41 am

    Thanks for responding Carolyn, I’m taking the ingredients with me while I watch the grandkids to make and freeze for Christmas. Of course I will bake of a couple to try! Leslie

    Reply

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