Step by Step Directions
1. Combine the dry ingredients: In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder and salt. Stir in the chopped pecans.
2. Add the wet ingredients: Add the pumpkin, eggs, melted butter, and pumpkin pie spice and stir until dough comes together.
3. Form the scones: Turn the dough out onto prepared baking sheet and pat into a rectangle about 1 inch thick (about 6 by 8 inches in size). With a sharp knife, cut rectangle into 6 even squares, and then cut each square into two triangles.
4. Bake the scones: Gently lift scones and spread them around the baking sheet so they aren’t touching. Bake 23 minutes, or until firm to the touch and lightly browned.
5. Prepare the glaze: For the glaze, whisk together the powdered sweetener, cream and vanilla until smooth. Drizzle over the cooled scones and let set 10 minutes.
