Creating Keto Pumpkin Scones can be straightforward if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
2. Combine Dry Ingredients: In a large bowl, mix the almond flour, erythritol, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
3. Mix Wet Ingredients: In another bowl, whisk together the pumpkin puree, eggs, melted butter, and vanilla extract.
4. Combine Mixtures: Slowly add the wet ingredients to the dry ingredients, stirring until a dough forms.
5. Shape the Scones: Using your hands or a spoon, form the dough into a circular shape on the baking sheet. Cut into wedges for scone shapes but do not separate.
6. Bake: Place in the preheated oven and bake for 20-25 minutes, or until the edges are golden and a toothpick comes out clean from the center.
7. Cool: Remove from the oven and allow the scones to cool on the baking sheet for 10 minutes before transferring them to a wire rack.

By following these steps, you’ll have a batch of delicious Keto Pumpkin Scones ready to enjoy in no time!