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Nothing says fall like sweet, spiced pumpkin treats. My low-carb Pumpkin Scones are topped with a sugar-free pecan brown butter glaze. They’re delicious on their own or topped with my heavenly homemade British-style clotted cream. A perfect THM S treat with your favorite mug of warm comfort on a cool, fall day.

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When you make clotted cream in September you need something to put it on top of, right? And since we’re officially underway in Pumpkin Spice Season, of course that means pumpkin scones.

The first test batch needed tweaking. The dough was too wet – they baked OK but not quite right. Sister said they need a glaze and inspiration struck.

Pecan and brown butter! I’d just gotten some THM Natural Burst Pecan Extract so of course that’s going in there. If you don’t have pecan extract, no worries. A vanilla brown butter glaze is also scrumptious on a scone.

The next test batch was perfect! The sweet glaze dries to a perfect, delectable crunch when you bite into these yummy pumpkin scones.

But seriously, you just haven’t lived until you’ve tried British-style clotted cream. Its name is not pleasant but the taste — oh sweet mercy. It’s heavenly.

I show you how to make it in this post, too! Give it a try, you’ll be so glad you did.

Typically, scones with clotted cream are enjoyed with a sweet jam. Since we don’t have a sweet jam with these the sugar-free brown butter glaze gives that bit of sweetness to each bite.

If you don’t have a food processor, here’s how to make pumpkin scones by hand.

A food processor makes this recipe so easy to mix up! But If you don’t have one, no worries! Mixing by hand is easy.

1. Mix all dry ingredients together with a whisk until well combined. Cut cold butter into small pieces and use a pastry blender or fork to cut into dry ingredients until mixture is crumbly.
2. Add egg, pumpkin, and extract and stir to form a dough that sticks together and pulls away from the bowl.
3. Proceed as directed in the rest of the recipe to form and bake the scones.

How To Glaze Fresh From The Oven Scones.

Start making the glaze in the last 5 minutes or so of baking. Pull the scones out of the oven and use a silicone basting brush to coat the scones with the glaze.

If you make the glaze too soon, no worries! If it gets too thick, just warm it up on the stove top a bit until it’s liquidy again.

A Note On Making The Glaze.

For best results, use powdered erythritol. Simply run your erythritol through your blender until powdered. You can also purchase powdered erythritol if you don’t want to mess with making it yourself.

You can also try other granulated, non-glycemic sweeteners if you prefer – just make sure you powder it first! You’ll need to use less, or more, depending on the sweetener. Always start on the less side and add more in small amounts until it’s as sweet as you like.

How To Fit My Low Carb Pumpkin Scones Into Your THM Meal Plan.

These yummy, seasonal scones are a THM S. Enjoy as a snack with a mug of tea, coffee, or Dandy Blend with collagen or a Trimmy Light.

As a dessert, it’s perfect after a Light S or FP meal. However you choose to eat it, keep those carbs low since we’re enjoying our Satisfying fats.

I highly recommend enjoying…on occasion…with a nice dollop of British-style clotted cream.

Or, simply enjoy them on their own. Grab a comfy sweater or hoodie, light a candle, pour a mug of your favorite hot beverage, and savor the moment.

Pumpkin spice season doesn’t last long. Unless you’re like me and don’t care about seasons.

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