Gluten Free Pumpkin Scones

THE GESTATIONAL DIABETIC

Super easy to make, moist & fluffy pumpkin scones that are naturally low carb and low sugar. A great treat to enjoy any time of the day, and great for diabetics.

Prep Time:  10 Min

TOTAL Time: 40 Min

Ingredients

– Almond Flour  – Double Acting Baking Powder – Coconut Sugar – Pumpkin Pie Spice – Cinnamon – Unsalted Butter – Pumpkin Puree

Mix

Preheat the oven to 375°F. In a bowl, mix together almond flour, salt, baking powder, sugar, pumpkin pie spice and cinnamon.

1

Add

Cut the butter into 9 small pieces. Add them to the dry mixture and use your hands to squeeze the butter with the mixture.

2

Combine

In another bowl, mix well the egg and pumpkin puree. Pour the dry flour and butter mixture into the egg mixture and mix well.

3

Pour

Lay a piece of parchment paper on the baking sheet and pour the dough onto the paper. Lay another piece of parchment paper on top of the dough.

4

Shape

Using the paper to protect your hands, shape the dough into a circle that is about ½-inch high and 6 to 7 inches in diameter.

5

Bake

Remove the top piece of parchment paper and place the baking sheet in the middle of the over. Bake for 15 minutes.

6

Slice

Allow it to cool before cutting into 6 equal slices.

7