Carb Filled Diabetic Pumpkin Scones
Ingredients
- 2 Cups of Flour
- 7 Tbs sugar
- 1 Tsp salt
- 1 Tbs baking powder
- 1 Tbs pumpkin seasoning
- 6 Tbs cold butter
- Mix until well incorporated.
Frosting:
- 1 Cup of powder sugar
- 3 Tbs half & half sprinkling of pumpkin pie seasoning
Directions
- Mix in 1 egg
- 6 Tbs heavy cream
- ⅓ Cup of pumpkin puree
- Put the batter in scone molds or make into a circle
- Press down until 1 inch
- Cut into triangles
- Bake at 350 for 20min
- Once cooled pour on frosting
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