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    Keto Iced Pumpkin Scones

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    Keto Iced Pumpkin Scones are yummy low carb pumpkin spice scones with lovely, sweet & creamy vanilla cream cheese icing.

    Eight pumpkin scone with vanilla icing on a cutting board.Pin

    These keto pumpkin scones are fabulous with coffee or tea for a morning or midday treat.

    Scones with warm fall spices and frosted with a cream cheese vanilla icing that everyone loves.

    This was inspired by my Keto Pumpkin Bundt Cake recipe.

    Iced pumpkin scones on a plate with  pumpkis  and squash in the background.Pin

    Do you remember the first time you tried a scone? I remember my first time tasting a scone, how good it was, and how the incredible texture was crisp, crumbly, and soft.

    I was trying to think of a new & different fall pumpkin recipe that is low in carbs and gluten-free.

    This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy

    Jump to:
    • Ingredients for shopping
    • Instructions
    • Equipment
    • Storage
    • 📖 Printable Recipe Card
    • Recipes You May Also Enjoy
    • Food safety

    Ingredients for shopping

    Wett and Dry Ingredients for sconesPin
    • Heavy Cream
    • Lemon Juice, or white wine vinegar
    • Blanched Almond Flour, finely grounded
    • Coconut Flour
    • Baking Powder
    • Ground Cinnamon 
    • Ground Ginger 
    • Ground Cloves 
    • Ground Nutmeg
    • Powdered Low Carb sweetener
    • Pumpkin Purée, unsweetened
    • Large Eggs
    • Vanilla Extract
    • Sea Salt

    The Icing

    • Cream Cheese, Full-Fat
    • Powdered Low Carb sweetener
    • Heavy Cream
    • Vanilla Extract
    • Ground Cinnamon

    See the printable recipe card for quantities.

    Instructions

    Add the heavy cream to a small bowl along with the lemon juice and reserve.

    To a large bowl, whisk together the almond flour, coconut flour, baking powder, all spices, and the sweetener.

    dry ingredients for sconesPin

    In a large bowl or a blender, add the eggs, pumpkin pureé, vanilla extract, and sea salt. Whisk or blend until creamy.

    Pour the heavy cream mixture, but save 1 tablespoon to reserve for later and whisk or blend again.

    Keto Iced Pumpkin Scones wet ingredientsPin

    Add the pumpkin wet mixture to the dry mixture and mix well with a spatula. It should turn into a thick mixture.

    Adding wet to dry ingredients for scones.Pin

    Shape the dough into a big circle loaf about 1 inch thick on the prepared baking sheet and brush the remaining heavy cream on top of the dough.

    Cut into eight triangles and spread the triangles on the baking sheet at least an inch apart from each other.

    Bake for 25 to 30 minutes until done, check by inserting a toothpick that comes out clean.

    making dough for the scones.Pin

    Let cool while you prepare the icing.

    Make the icing by combining all the icing ingredients with a whisk and spreading on top of the scones.

    Spreading frosting on low carb pumpkin scones.Pin

    Yummy!

    A bite of pumpkin scone on a fork.Pin

    Hint: Be sure to remember to reserve a tablespoon of the heavy cream and lemon juice mixture for brushing the scone dough before slicing it apart and baking.

    Equipment

    These round parchment paper sheets are so simple to use.

    Storage

    Store any leftover baked scones in a sealed container in the fridge for up to 7 days. They can also be removed from the fridge and reheated for a few seconds in the microwave or a couple of minutes in a warm oven.

    📖 Printable Recipe Card

    Four triangled shape pumpkin scones with icing.Pin

    Keto Iced Pumpkin Scones

    Keto Iced Pumpkin Scones are yummy low carb pumpkin spice scones with lovely, sweet & creamy vanilla cream cheese icing.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Dessert, Scones
    Cuisine English
    Servings 8
    Calories 288 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    Pumpkin Scones

    • ¼ cup Heavy Cream
    • ½ teaspoon Lemon Juice or white wine vinegar
    • 2 cups Blanched Almond Flour finely grounded
    • ¼ cup Coconut Flour
    • 2 teaspoon Baking Powder
    • ¼ tablespoon Ground Cinnamon
    • ¼ tablespoon Ground Ginger
    • ¼ tablespoon Ground Cloves
    • ¼ tablespoon Ground Nutmeg
    • ¾ cup Powdered Low-Carb Sweetener
    • ½ cup Pumpkin Purée unsweetened
    • 4 large Eggs
    • 1 teaspoon Vanilla Extract
    • ¼ teaspoon Sea Salt

    The Icing

    • ¼ cup Cream Cheese Full-Fat
    • ½ cup Powdered Low-Carb Sweetener
    • ¼ cup Heavy Cream
    • ½ teaspoon Vanilla Extract
    • ½ teaspoon Ground Cinnamon

    Instructions
     

    • Preheat the oven at 325ºF (160ºC) and line a baking sheet with parchment paper or a silicone mat.
    • Add the heavy cream to a small bowl along with the lemon juice and reserve.
    • To a large bowl, whisk together the almond flour, coconut flour, baking powder, all spices, and the sweetener.
    • To a large bowl or a blender, add the eggs, pumpkin pureé, vanilla extract, and sea salt. Whisk or blend until creamy. Pour the heavy cream mixture,
    • but save 1 tablespoon to reserve for later and whisk or blend again.
    • Add the pumpkin wet mixture to the dry mixture and mix well with a spatula. It should turn into a thick mixture.
    • Shape the dough into a big circle loaf about 1 inch thick on the prepared baking sheet and brush the remaining heavy cream on top of the dough.
    • Cut into eight triangles and spread the triangles on the baking sheet at least an inch apart from each other.
    • Bake for 25 to 30 minutes until done, check by inserting a toothpick that comes out clean. Let cool while you prepare the icing.
    • To make the icing, combine all icing ingredients with a whisk and spread on top of the scones.

    Video

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    *All nutritional data are estimates based on the products I used*
    Yield: 8 scones, Serving Size: 1 scone, Net Carbs per Scone: 5g, mounts per Serving-

    Nutrition

    Serving: 1sconeCalories: 288kcalCarbohydrates: 10gProtein: 10gFat: 23gSaturated Fat: 6gCholesterol: 120mgSodium: 268mgFiber: 5gSugar: 2g
    Keyword keto iced pumpkin scones, keto scones, low carb scones
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

    Recipes You May Also Enjoy

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      Keto Pumpkin Streusel Bread
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      Keto Pumpkin White Chocolate Chip Muffins
    • A slice of keto pumpkin cheesecake coming out of a whole cheesecake.
      Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping
    • A plate of several no-bake mini pumpkin cheesecakes.
      Keto No Bake Pumpkin Cheesecakes

    Food safety

    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking or baking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

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    Comments

      5 from 4 votes (1 rating without comment)

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      Recipe Rating




    1. ChihYu says

      October 27, 2021 at 1:48 pm

      5 stars
      These scones are such a delicious treat! So good with a cup of tea! Every bite is full of pumpkin and that yummy icing!

      Reply
    2. Jean Choi says

      October 25, 2021 at 2:41 pm

      5 stars
      Love pumpkin baked goods, and this is wonderful! The icing is amazing, and goes with the scones so well.

      Reply
    3. jennifer says

      October 25, 2021 at 11:33 am

      5 stars
      So perfect with my morning coffee! Thanks for this delicious pumpkin recipe that fits with my low carb lifestyle

      Reply
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