Pumpkin Scones with Maple Glaze

two scones with pumpkin glaze on a white plate which also has kiwi slices and yogurt on it viewed from the top

Prep time

15 minutes

Cook time

25 minutes

Servings

4 meals

Using almond flour and unsweetened coconut milk instead of white flour and full-fat dairy makes these tasty scones a healthier treat! There’s a trio of pumpkin flavor – pumpkin spice, pumpkin puree, and Organic Pumpkin Spice Monk Fruit Liquid Sweetener – that makes these decadent without any sugar in sight. Combine these scones with low-fat cottage cheese and kiwi for a well-rounded breakfast that meal preps for the week!

Ingredients

1 cup Almond Flour, Organic

¼ cup Coconut Flour, Organic

¼ teaspoon sea salt

¼ cup Virgin Coconut Cooking Oil, Organic

¼ cup unsweetened coconut milk refrigerated variety

⅓ cup pumpkin puree

1 large egg

2 teaspoons Monk Fruit Pumpkin Spice Liquid, Organic

For Maple Glaze

¼ cup Confectioner's Erythritol, Organic Powder

¼ teaspoon maple extract

2 teaspoons unsweetened coconut milk

For Serving

1 cup low-fat cottage cheese

4 halved kiwis

Directions

Preheat oven to 400ºF and line a medium baking sheet with parchment paper. Combine some flour, coconut flour, pumpkin spice, baking powder, and sea salt in a medium mixing bowl. Whisk to combine. Add coconut oil and use a fork to mix into flour until the mixture is crumbly.
Whisk together egg, pumpkin purée, coconut milk, and liquid pumpkin spice sweetener in a separate mixing bowl.
Make a well in the center of dry ingredients and pour in wet ingredients. Fold mixture together until combined, do not over mix.
Form dough into a ball and place it on a baking sheet. Form into a 6-inch round disk about ¾-inch thick. Use a sharp knife to slice into 8 triangles. Triangles do not need to be separated. Bake for 23-25 minutes.
Cool scones at room temperature for 15 minutes. In the meantime, combine coconut milk, maple extract, and powdered erythritol in a small bowl. Whisk until smooth. Gently separate scones. Drizzle maple glaze over scones and cool for 5 minutes longer or until glaze sets.
Place 2 scones in large compartments of 4 meal prep containers. Add cottage cheese to 4 small cups and place next to scones. Add 2 kiwi halves to each small compartment. Store in refrigerator until serving.