Pumpkin Date/Pecan Streusel Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
6 cups + 3 Tbsp. almond flour1- 15 oz can pumpkin puree'3 eggs, beaten3 tsp. cinnamon3 tsp. pumpkin pie spice1 1/2 tsp. ginger3 tsp. baking powder1/2 cup homemade sugar/fat/gluten free granola1 cup dates, chopped1/4 cup pecans, chopped1/4 cup butter, softened3/8 cup Truvia1 tsp vanilla powder
Preheat oven to 400 degrees.
Blend 6 cups almond flour, baking powder, 1/4 cup Truvia, vanilla, and spices together. Add pumpkin and beaten eggs. Mix to make a stiff dough.
Put the granola in a sandwich ziplock bag and "crush". Pour into a small mixing bowl and add dates, pecans, butter and 1/8 cup Truvia. Mix until crumbly.
Flour a counter / board with the remaining almond flour. Pat 1/2 of the dough into an 8" x 16" rectangle. Sprinkle 1/2 of the streusel mixture over the rectangle and press into the dough. Top with the remaining half of the dough and "smooth" it over the top, covering the entire rectangle. Sprinkle the reserved streusel mixture over the top and press it into the dough.
Cut the rectangle down the center lengthwise. Cut the rectangle crossways into 6 equal parts. Cut each of those in half diagonally to form triangles. Move each scone to a baking sheet sprayed with non-stick spray or lined with parchment paper. Bake at 400 for 20 minutes or until done. Cool on a rack or serve warm.
Serving Size: Makes 24 4" scones
Number of Servings: 24
Recipe submitted by SparkPeople user MOMMACONN12.
Blend 6 cups almond flour, baking powder, 1/4 cup Truvia, vanilla, and spices together. Add pumpkin and beaten eggs. Mix to make a stiff dough.
Put the granola in a sandwich ziplock bag and "crush". Pour into a small mixing bowl and add dates, pecans, butter and 1/8 cup Truvia. Mix until crumbly.
Flour a counter / board with the remaining almond flour. Pat 1/2 of the dough into an 8" x 16" rectangle. Sprinkle 1/2 of the streusel mixture over the rectangle and press into the dough. Top with the remaining half of the dough and "smooth" it over the top, covering the entire rectangle. Sprinkle the reserved streusel mixture over the top and press it into the dough.
Cut the rectangle down the center lengthwise. Cut the rectangle crossways into 6 equal parts. Cut each of those in half diagonally to form triangles. Move each scone to a baking sheet sprayed with non-stick spray or lined with parchment paper. Bake at 400 for 20 minutes or until done. Cool on a rack or serve warm.
Serving Size: Makes 24 4" scones
Number of Servings: 24
Recipe submitted by SparkPeople user MOMMACONN12.
Nutritional Info Amount Per Serving
- Calories: 234.5
- Total Fat: 18.0 g
- Cholesterol: 38.8 mg
- Sodium: 116.0 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 4.7 g
- Protein: 7.8 g
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