It is pumpkin season so don’t go another minute without these gluten free keto pumpkin scones topped with a maple glaze. Perfectly pairs with a cup of hot coffee!
In a separate large bowl mix together your eggs, pumpkin puree, melted butter, and vanilla extract until smooth. Mix in your almond flour mixture and stir everything together with a rubber spatula until well incorporated.
Place your dough on your parchment paper lined baking sheet and flatten your dough until it is in a circular 2 inch disk. Cut into 8 wedges and space apart.