This Pumpkin Scone recipe is my all-time favourite! Fall is also my favourite time of year. The outdoors become a canvas giving off a sense of new beginnings and peace. The trees start changing into a beautiful array of autumn colours and for whatever reason the sky even looks better in the evenings.
I also love fall fashion. I get to wear layers, jeans, boots and scarfs. It’s safe to say I could live in the fall season for a while. That’s not all I love about the fall. In fact, those aren’t even my favourite parts.
My absolute favourite part of the fall are the treats. A perfect day for me is dressing up in my leather jacket and brown boots to head outside for a walk with my beautiful daughter, Milia. I would enjoy the gorgeous pallet of reds, oranges, yellows and browns and even stop at my favourite local coffee shop and pick up a pumpkin spice latte paired with a pumpkin scone. Sounds pretty good, right?
The only problem is that I’m a fitness professional. I have to look good. Not only do I have to look good, I want to look good and these pumpkin treats are not benefitting me. Luckily, during my many hours at home with Milia I had a thought run through my mind, ‘why can’t I make my own treats?’ Fact is; I can’t take her outside just because I have a craving. It was like a light bulb came on in my head. I instantly began to think of healthy substitutes for the ingredients in my fall favourites.
This recipe will blow your mind.
- ¾ cup coconut flour
- 7 tablespoons coconut sugar
- 1⁄2 tablespoon baking powder
- 1⁄2 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 6 tablespoons cold organic butter or ghee
- ½ cup canned pumpkin
- 3 tablespoons canned coconut milk
- 2 large eggs
- ½ cup powdered stevia (X2)
- 1 tablespoon canned coconut milk (X2)
- Preheat over to 425F.
- Line cookie sheet with parchment paper.
- Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.
- With a fork, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.
- In a separate mixing bowl, whisk pumpkin, coconut milk, and egg.
- Fold wet ingredients into dry ingredients.
- Form the dough into a ball.
- Pat dough onto a lightly floured surface and form it into a 1-inch thick square.
- Use a knife to slice the dough into triangles.
- Place on prepared baking sheet.
- Let bake for 15 minutes or until scones are lightly browned on edges.
- Let cool and glaze before serving.
- Mix the stevia and coconut milk together until smooth. Spread glaze over each cooled scone. In separate bowl, mix the same ingredients only this time add in spices and drizzle.
- 1 Scone (Serving Size)
- 297 Calories
- 15g Fat
- 33g Carbs
- 5g Protein
Can I substitute something else for butter? Husband has allergy to dairy. Thanks
Hi,
I’m sure you can substitute with coconut oil coz most recipes that use butter say you can substitute with coconut oil as well.
What brand of stevia do you use for this? I have some Steviva pure stevia, but half a cup of that seems like a ton. I appreciate your time, thank you
These were delicious! Not quite a dry scone texture, but maybe because I didn’t cook them enough. WOW, am going to make another batch today. Wonderful recipe!