Frosted Pumpkin Scones
by Becky @ KetoBakesFrosted Pumpkin Scones
Rated 5.0 stars by 2 users
Category
Breakfast
Ingredients
-
1 package KetoBakes Pumpkin Cream Cheese Muffin Mix
1/4 cup cold butter, cut into tiny pieces
1/2 cup unsweetened pumpkin puree
2 Tbsp sour cream
1 egg
1 packet from mix
4 Tbsp cream cheese, softened
Unsweetened almond milk (optional for thinner icing)
Icing
Directions
Preheat oven to 325º
Add the muffin mix, cold butter, pumpkin puree, sour cream and egg into a mixing bowl. Using a hand mixer, blend everything together for about 1 minute, making sure to break up as much of the butter as possible, but still leaving some little chunks. Let it rest for 5 minutes.
On a parchment lined baking tray, add the mix to the center. Using your hands or an offset spatula shape the scone mix into a slightly flattened circle. It should roughly be an inch thick and smooth on top.
Using a knife, cut the scone mix into 8 equal sections. Take a spatula and gently move the pieces out from each other so they aren't touching. It's ok if they stick a little or break apart. Just use your fingers to smooth back together.
Bake at 325 for about 28-30 min, or until the scones feel firm to the touch.
Remove from the oven and let cool for 30 minutes. Make the icing while they cool.
Icing Instructions:
In a small bowl, mix together the softened cream cheese and icing packet. Add and equal amount onto the slightly cooled scones and serve.