Thank you to Now Real Food® for sponsoring this Pumpkin Scones With Maple Glaze recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.
These sugar-free scones are a pumpkin lover's delight with plenty of pumpkin and spice to feed your craving! Because this recipe is low in sugar with satiating fats and fiber, they make a great breakfast option. Best of all, these scones are gluten-free and ready to enjoy in under an hour!
Ok, I know, I know. It's been 'pumpkin season for a month now. LOL But, better late than never, right? I will admit that these scones were a little delayed because I've been making pumpkin bagels on repeat for the last 6 weeks. Don't @ me. They are seriously so good! Did I mention the bagels are also freezer friendly? A meal preppers dream!
Ok, back to our extra tasty scones! I found a maple cream cheese at the grocery store and had been topping my bagels with that. While I was enjoying that basic fall combo, I was thinking of other ways to use my favorite (all year round 😉) monk fruit sweetener and scones popped into my head! Who doesn't love a scone with a hot cup of tea on a chilly winter morning? The cream cheese I was using on my bagels inspired the maple glaze! Can you think of better fall flavors than pumpkin and maple? I don't think so!
Let's keep it low sugar!
In keeping with my tradition of making recipes low sugar with monk fruit and erythritol, I used my favorite Now Real Food® Organic Pumpkin Spice Monk Fruit Sweetener. I love using their entire liquid monk fruit sweetener line because they add the sweetness you're looking for in a recipe without adding any calories! It's also 200x sweetener than traditional sugars, so a little bit goes a loooong way! And unlike other zero-calorie sweeteners, there is no funky aftertaste!
The pumpkin spice monk fruit has all the pumpkin spice flavor you're looking for in a matter of a few drops! There is no need to add any spices, sugars, etc., to get that fall flavor we look forward to all year long.
I use it in bagels, as you know 😉, muffins, my iced and hot coffee, oatmeal, smoothies, mixed into yogurt, cream cheese, cottage cheese, etc.! The ways to use the pumpkin spice monk fruit, or any of their monk fruit sweeteners, are literally endless!
Make it vegan!
Yes, this recipe, and entire meal prep, can be made vegan with two simple swaps! That's the other thing I love about the monk fruit sweeteners! They are all vegan, gluten-free, keto-friendly, etc., making it extra easy to adjust a recipe to meet almost all diets! If you want to make this recipe vegan, the egg can be replaced with a vegan egg alternative, and the cottage cheese swapped for dairy-free yogurt of choice.
So, if you're like me and enjoy some pumpkin spice flavor all year long, grab a couple of bottles (they will LAST!), so you can join me in making pumpkin spice an all-year-long trend.
Pumpkin Scones With Maple Glaze Ingredients:
For Scones
- 1 cup blanched almond flour
- ¼ cup coconut flour
- 1 teaspoon pumpkin spice
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup solid coconut oil
- ¼ cup unsweetened coconut milk (refrigerated variety)
- ⅓ cup pumpkin puree
- 1 large egg
- 2 teaspoon Now Real Food® Organic Pumpkin Spice Liquid Monk Fruit Sweetener
For Maple Glaze
- ¼ cup Now Real Food® organic powdered erythritol
- ¼ teaspoon maple extract
- 2 teaspoon unsweetened coconut milk
For Serving
- 1 cup low fat cottage cheese
- 4 kiwis, halved
Ingredients
For Scones
- 1 cup blanched almond flour
- ¼ cup coconut flour
- 1 teaspoon pumpkin spice
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup solid coconut oil
- ¼ cup unsweetened coconut milk refrigerated variety
- ⅓ cup pumpkin puree
- 1 large egg
- 2 teaspoon Now Real Food® Organic Pumpkin Spice Liquid Monk Fruit Sweetener
For Maple Glaze
- ¼ cup Now Real Food® organic powdered erythritol
- ¼ teaspoon maple extract
- 2 teaspoon unsweetened coconut milk
For Serving
- 1 cup low fat cottage cheese
- 4 kiwis halved
Instructions
- Preheat oven to 400ºF and lime 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 teal 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.
