These sugar-free scones are a pumpkin lovers 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!
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.