Ingredients
Scone
- 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
Icing
- 1/2 tbsp Vanilla Almond milk or add a splash of vanilla to regular almond milk
- 2 tbsp gentle sweet
Instructions
Scone
- Shape into scone
- Cook in microwave for 2 mins.
- Optional Bake at 400 degrees for 15-18 mins.
- Drizzle with icing
Icing
- Mix and drizzle onto cooked pumpkin scone.
- Enjoy!
Video
Notes
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.
Thanks for sharing! I tried A and really like it. Love how simple it is. I added a tablespoon of collagen to increase the protein.
Would fresh pumpkin be the same measurements as canned pumpkin?
I loved loved loved the cake like one more!
I made the A version. I can’t rave enough about it! I absolutely love it! I did not have pumpkin pie spice but I had pumpkin spice extract so I used that instead. I will be making lots of these! Thank you so much!
This is so quick and easy to make!!! I prefer the optional cake like recipe but both are delicious
I made and tried both and I can’t decide which I like better.
I preferred B, BUT I think that could be something about my microwave (A was kind of strangely hard on the bottom half of the scone, especially in the skinny part of the triangle). I think I’ll try it in my oven sometime because I was totally expecting to prefer A when you said it was more scone-like.
I was intrigued by your monthly coaching. I would love some information and the free tour.
I don’t know what information you would need.
Thanks!!!