This pumpkin spice scones recipe is inspired by the Starbucks favorite with one giant difference. These pumpkin scones are low carb and gluten free. There’s plenty of spicy pumpkin flavor in each mellow bite. Add a little butter or cream cheese if you like, these scones aren’t dry or crumbly. All of a sudden there’s something to love about breakfast again.
For this recipe you’ll need: butter, almond flour, coconut flour, erythritol, pumpkin puree, baking powder, cinnamon, ginger, cloves, nutmeg, salt, eggs, heavy cream, butter, Torani Sugar Free Pumpkin syrup, and your favorite bourbon!
It’s that time of year when the dark, early mornings are crisp and chilly when I go to the gym – and by crisp and chilly I mean below 60 degrees. Don’t forget, I’m a Texan. We pull out winter clothes out when the thermometer dips below 80 degrees. The Internet blooms overnight with all things pumpkin spice and Starbucks starts pushing pumpkin spice lattes. Food companies come up with weird pumpkin variations of their popular products.
And HallowGivingMas sweeps into the stores replacing pool supplies and gaudy plasticware.
I’m not any different than anyone else – I love the smell of pumpkin spice. Yankee Candle Co. may be considering giving me my own parking space I’m at the store so much. I’ve become adept at making low carb pumpkin spice lattes but I didn’t think about those addictive Starbucks pumpkin spice scones!
These low carb pumpkin spice scones are pumpkiny. They’re cinnamon-ginger-cloves-nutmeg-y. The brown butter and bourbon enhance the pumpkin spice flavor, making it warm and cozy. Eating one of these slathered with cream cheese, a cup of coffee in one hand, and my current reading material in the other makes me feel like one of the characters in “Little Women” or “Anne of Green Gables”, or maybe even Jane Eyre.
Who knows where they’ll take you?
Compressing the pumpkin puree between paper towels gets out extra moisture and keeps the pumpkin spice scones from being too wet. If aren’t careful to really absorb that extra moisture these scones will not be very good. Don’t skip this step.
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I used the Go Raw Sprouted Pumpkin Seeds for the topping. I like the flavor a lot. If you don’t get these be careful – some pumpkin seeds aren’t hulled and you don’t want those! Torani Sugar Free Pumpkin Pie Syrup adds a nice blast of extra pumpkin flavor plus some extra sweetness to these scones. It really makes a difference!
Table of Contents
Low Carb Pumpkin Spice Scones Recipe
Here’s that pumpkin spice scones recipe! Inspired by Pumpkin Scones with Cinnamon Glaze at All Day I Dream About Food.
Pumpkin Spice Scones: Low Carb Breakfast Recipe
- 1 cup pumpkin puree
- 1/4 cup unsalted butter
- 2 1/2 cups almond flour
- 1/3 cup coconut flour
- 1/3 cup erythritol
- 1 tablespoon baking powder
- 1-1/2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 eggs
- 1 tablespoon heavy cream
- 1 tablespoon Torani Sugar Free Pumpkin syrup or your favorite sugar free pumpkin syrup
- 1 tablespoon bourbon
- 1 egg white
- 1/4 cup hulled pumpkin seeds
- Preheat oven to 325F.
- Place a double layer of paper towel on a plate.
- Spread the pumpkin on the paper towel.
- Top with another double layer of paper towel and press gently to remove as much liquid as possible.
- Set pumpkin aside.
- Place the butter in a small saucepan.
- Melt it and allow to remain on the heat until it is golden brown. Watch carefully!
- Remove from heat and let cool.
- Mix the almond flour, coco nut flour, erythritol, baking powder, spices, and salt in a large bowl.
- Set aside.
- Crack the eggs into a smaller bowl and whisk until the yolks and whites are well blended.
- Add the cream, pumpkin syrup, bourbon, and pumpkin to the egg mixture.
- Whisk to blend.
- Pour the egg mixture into the almond flour mixture.
- Add the cooled butter.
- Stir until the dough comes together in a ball.
- Remove from the bowl and pat out into a large circle about 1-inch thick.
- Cut the dough into 12 wedges.
- Beat the egg white with 1 teaspoon of water.
- Brush the egg white lightly over the dough.
- Sprinkle the pumpkin seeds on top.
- If you like the side a little crispy gently separate the wedges and keep them about 1-inch apart.
- Bake for 25 to 30 minutes, or until the scones are firm to the touch.
- Remove them from the oven and let cool.
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Click on the image to see the recipe. From left to right: low carb raspberry thumbprint scones, low carb raisin bread, low carb chocolate donuts