These scones are perfectly spiced and flaky, and better yet, they are completely sugar free! If you have any leftover pumpkin puree from other holiday baking, this recipe is for you.

This recipe is adapted from Sally’s Baking Addiction Classic Pumpkin Scone Recipe. I substituted the sugar for SweetLeaf Stevia Sweetener and Cinnamon and Pumpkin Spice SweetLeaf Stevia Drops. They add the perfect amount of sweetness without the sugar, and there is no aftertaste!

Tips for making this recipe:

Cut cold, cubed butter into the dry ingredient mixture by using a pastry cutter, forks or your fingers. The remaining butter chunks should be no larger than a centimeter (think skittle size!)
The dough will likely be slightly wet, so place it on a well-floured surface and sprinkle additional flour over the dough to roll it out.
Bake the scones until the bottoms are golden brown – the tops may not brown.
Play with the proportions of cocoa and heavy cream until you’ve reached desired consistency. If the mixture is too runny, add 1 teaspoon of cocoa powder at a time until it reaches glaze consistency (vice versa if the mixture is too dry).

Happy baking!

Chocolate-Glazed Pumpkin Scones

These scones are perfectly spiced and flaky, and better yet, they are completely sugar free!

Print Recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings 8 scones

Ingredients

For the scones

2 cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup SweetLeaf Stevia Sweetener
½ cup unsalted butter cold & cubed
1 egg
½ cup pumpkin puree
⅓ cup heavy cream additional for brushing the scones prior to bake
1 teaspoon Pumpkin Spice SweetLeaf Stevia Drops
1 teaspoon pure vanilla extract

For the chocolate glaze

½ cup heavy cream
3 tablespoons cocoa powder
1 tablespoon SweetLeaf Stevia Sweetener
1 teaspoon Cinnamon SweetLeaf Stevia Drops

Instructions

To make the scones

Preheat the oven to 400 degrees.
In a medium bowl, whisk together dry ingredients (flour, baking powder, salt, cinnamon, sweetener).
Slice and cube cold butter and add it to the dry ingredients.
Use a pastry cutter, forks, or your fingers to cut the butter into the flour mixture. Work it until the butter is well incorporated and mixture is grainy with pea-sized crumbs.
In a separate medium bowl, combine wet ingredients with a whisk or hand mixer (pumpkin puree, egg, heavy cream, vanilla, SweetLeaf Pumpkin Spice drops). Mix until combined.
Add wet ingredients to butter and flour mixture. Mix until a dough has formed.
Place dough on to a well-floured surface and add additional flour to the top of the dough and press it into an 8-9-inch round (about 1 inch thick). Add more flour as needed if the dough is too wet to work with.
Use a pizza cutter or a sharp knife to cut the dough into 8 wedges.
Line a cookie sheet with parchment paper and place the wedges at least 1 inch apart. Brush some heavy cream over the top of each scone.
Bake for about 20 minutes or until the bottoms are golden brown.
Remove from oven and let them cool to room temperature before glazing.

To make the glaze

Use a fork or spoon to stir together all ingredients.
Add more cocoa powder or heavy cream as needed to reach desired consistency.
Use a fork or spoon to drip over the top of the cooled scones.