Monday, May 11, 2015

Vanilla Bean Pumpkin Scones

So apparently today is National Eat What You Want Day. It's totally a thing. Google it.
Anyway... yeah, I know it's just a day someone made up for no reason.
Here's the thing though.... it's an opportunity to eat what you want. 
Who doesn't want to celebrate that? 
Weirdos... that's who.
I'm celebrating with these healthified pumpkin scones with vanilla glaze. Pumpkin doesn't have to be a fall thing. Especially on National Eat What You Want Day. 

Vanilla Bean Pumpkin Scones

1 cup 1% buttermilk
2 eggs
1 vanilla bean, scraped & pod discarded
1/2 cup + 2 Tbsp pumpkin puree (not pumpkin pie filling)
1/4 cup Stevia for baking (I used Krisda)
2 cups almond flour
2 cups all purpose flour
2 Tbsp baking powder
1 Tbsp pumpkin pie spice
1/2 tsp nutmeg
1/2 tsp cinnamon
pinch salt
1/3 cup + 1 Tbsp butter, chilled & cut into small cubes

4 Tbsp unsweetened almond milk, vanilla
2 cups icing sugar
1 vanilla bean, scraped & pod discarded

Preheat the oven to 375. Line a cookie sheet with parchment paper, set aside.
In a mixing bowl, Whisk together buttermilk, eggs, vanilla, and pumpkin.
In a separate bowl, whisk together Stevia, almond flour, AP flour, baking powder, and spices. Cut or rub in the cold butter until mixture resembles coarse crumbs. 

Stir the wet ingredients into the dry ingredients until just mixed. Do not over mix or your scones will be tough.

Drop by the spoonful (I used a medium cookie scoop) onto the prepared cookie sheet, about 2 inches apart.

Bake at 375 until bottoms are golden brown and scones appear dry on top, about 15 - 20 minutes. 

While scones are still warm, prepare glaze.
Prepare glaze - In a small bowl, whisk together almond milk, icing sugar, and vanilla bean until smooth.  

Dip the tops of all the warm scones into the glaze. (You can also spoon the glaze on top of the scones if you prefer)

Serve warm or at room temp.
I figured out the nutritional counts on Myfitnesspal. A serving is one scone and I got 46 scones with the medium cookie scoop. (If you don't have a medium cookie scoop I guesstimate the amount of dough as about 2 Tbsp.)
88 calories, 12 carbs, 4 fat, 2 protein, 1 fiber.
These are snack size scones but you can definitely make them bigger if you are having them with tea, or just on their own. 
Be sure to stop by Feeding Big, My Turn (for us), Cookin and Craftin,   for some fabulous links!!


  1. Sounds like a wonderful tea-time or breakfast treat to enjoy. I do love scones and pumpkin as well. Catherine

  2. Yummy!! I had trouble pinning this ...I got an error message...will try again! Thanks for Sharing on My 2 Favorite Things on Thursday - Link Party!! Hope to see you tomorrow!!