Pumpkin scone with icing

5 from 4 votes
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  • 1/4 cup THM baking blend
  • 1/2 tsp. Baking powder
  • 1 pinch mineral salt
  • 1 tbsp Gentle Sweet
  • 1 tsp coconut oil or butter
  • 2 tbsp egg white
  • 2 tbsp canned pumpkin no sugar added
  • 1/2 tsp pumpkin pie spice


  • 1/2 tbsp Vanilla Almond milk or add a splash of vanilla to regular almond milk
  • 2 tbsp gentle sweet



  • Shape into scone
  • Cook in microwave for 2 mins.
  • Optional Bake at 400 degrees for 15-18 mins.
  • Drizzle with icing


  • Mix and drizzle onto cooked pumpkin scone.
  • Enjoy!



Inspired by Nature Amy
Icing should not be super runny or super thick, add almond milk slowly to get right consistency.
S version: Add your favorite on plan chocolate chips
Cake like version: use 3 tbsp of pumpkin and 1 tbsp of egg white in place of pumpkin and egg white above.
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