This month's #FoodieExtravaganza challenge is all about Pumpkins, in honor of National Pumpkin Day on Oct. 26th! Pumpkin is such a versatile squash, just right for many dishes, savory as well as sweet. Check out the many ways Foodie Extravaganza bloggers how found to enjoy it:
- No-Bake Pumpkin Cookies from Caroline’s Cooking
- Butter Roasted Pumpkin Seeds from A Day in the Life on the Farm
- Vega Malaysian Red Pumpkin from Sneha’s Recipe
- Pumpkin Saffron Rice from Palatable Pastime
- Roasted Kabocha (Japanese Pumpkin Fries from Culinary Adventures with Camilla
- Low-Carb Pumpkin Pecan Scones with Cinnamon Glaze from Reviews, Chews & How-Tos
- Chicken, Pumpkin & Bean Enchiladas from Karen's Kitchen Stories
- Apple Pumpkin Bundt Cake (Vegan) from Veggie Fun Kitchen
- Coconut Curry Roast Pumpkins from Food Lust People Love
- DIY Pumpkin Spice Latte with Almond Milk from Hardly a Goddess
- 15 Minute Ravioli with Pumpkin Cream Sauce from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
The result was a quick to make scone that does a nice job as a grab and go breakfast, snack or dessert, and one batch kept well in the refrigerator for several days without getting hard or stale.
Low-Carb Cinnamon Glazed Scones with Pecans
Makes 1 dozen scones
2 1/2 cups fine almond flour
1/4 cup coconut flour
1/3 cup Monkfruit sugar
1 Tablespoon baking powder
1/4 tsp. salt
1/2 cup. pumpkin puree
2 large eggs
1/4 cup butter, melted
1 1/2 tsp pumpkin pie spice
Glaze:
1/4 cup powdered monkfruit sugar
2 Tablespoons heavy cream
1/4 tsp cinnamon
Preheat oven to 325F.
Line a baking sheet with parchment paper or a silicon baking liner.
In a large bowl, combine almond and coconut flour, monkfruit, baking powder and salt. Add in pureed pumpkin, melted butter and pie spice, stirring until a soft dough forms.
Shape dough into a 6x8" rectangle about 3/4" thick, patting lightly into shape. Cut into 6 squares, and diagonally cut the squares to form triangles.
Separate the triangles so they aren't touching, and bake about 25 minutes, until firm and lightly browned.
Remove to a rack and let cool completely.
Whisk together powdered monkfruit, heavy cream and cinnamon to create a drizzle.
Drizzle over the top of the scones, and sprinkle with pecans.
Store in the refrigerator in a sealed container for up to one week.
Posting day for Foodie Extravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!
If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
Breakfast would be served here at our house. YUM
ReplyDeleteI am right on board with these being low carb. Perfect for my breakfast which I am trying to keep lower since the rest of the day usually crashes and burns with carbs.
ReplyDeleteThese are so pretty! I've never heard of monk fruit sugar. Worth investigating!
ReplyDeletedo you now how many carbs are in each scone? This recipe looks delish and also in line with keto!! Woo Hoo. thank you so much and Yay for monkfruit sweetener - I've just discovered this and not cooked with it yet, but use swerve a lot ... I guess I need to buy some monkfruit not and check it out
ReplyDeleteI didn't do the math but the original recipe using Swerve comes out to 8.75g, or 3% carbs, 34% fat and 14% protein. Monkfruit (for reasons I've not quite wrapped my head around) processes in the body differently than cane sugar, though, so that it doesn't get stored as carbs (??? that is a terrible explanation) even when it adds to the carb count in the food. However there are carbs also in nut flours to contend with - just far less than grain flours.
DeleteThanks Lynda - I made these tonight and they were delish! Loved the glaze too.. I didn't have pecans, but used walnuts instead :) and you are right - the monkfruit doesn't have much of an aftertaste at all - this was my first time using it and I only had the granulated this time and used the swerve confectioners for the glaze... but I will be buying some monkfruit powder sugar sweetener for the next time
DeletePerfect tea scones, love them.
ReplyDeleteThese look so tasty. I follow Trim Healthy Mama, and am always on the lookout for yummy low carb treats, esp ones the hubby will enjoy. Though I am not sure about the monkfruit sweetener. Not sure if it is allowed on plan or where to find it in my area. So, I'm curious how this would work with Pyure or one of the THM sweeteners.
ReplyDeleteAnyhow, just stopping by from Throwback Thursday.
As much as I love the look of this recipe, I just wanted to let you know, I will have to delete it from the linky, as it is a new post and not in the spirit of Throwback Thursday. I would love for you to stop by and share something from the past though. I love stopping by to see your posts.
Thanks.
Totally understood! I should think you can easily switch up for another sweetener as desired, as long as you know the relative sweetening level differences and alter the amount used accordingly. Might need to forgo the powdered sugar topping or change it to something else if your preferred type doesn't translate to powdered sugar easily. I'm not familiar with Pyure!
DeleteI'm going to have to show these to my daughter who loves all things pumpkin.
ReplyDeleteLove that these are low carb! I love treats made with almond flour! Thanks for sharing with us at The Blogger's Pit Stop! Roseann from This Autoimmune Life
ReplyDeleteI love scones! Thanks for sharing at the What's for Dinner party! Have a lovely week and hope to see you next week too!
ReplyDeleteOh my goodness, these scones look so good and I can't wait to try them. Thank you for sharing at our Celebrate Your Story link party.
ReplyDeleteKari@meandmycaptain
Oh wow, they look amazing!! Thanks for sharing with SYC.
ReplyDeletehugs,
Jann
Hi! Just letting you know that I am featuring your post at our Best of the Weekend Link Party tonight at 8 P.m. EST. Congratulations!
ReplyDeleteYum, sounds delicious, I especially like the sound of that cinnamon glaze.
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ReplyDeleteThanks for sharing this informative information about Monk Fruit Powder with us. It's very helpful. Keep it up!
ReplyDelete