What's great about it
There is a secret to making perfect scones - it all depends on how you combine and handle your dough. Dry ingredients must be combined thoroughly before any moisture is added. Make sure your spelt flour, sea salt, cinnamon and baking powder are mixed through perfectly. After you add your combined smashed pumpkin mixture it's important to mix lightly until the dough just combines. You'll have a slightly sticky soft dough - but this is perfect and will create a light scone dough.
Makes 10 scones
250 g (1 cup / 8 ½ oz ) smashed roasted pumpkin - see notes
225 g (2 cups / 8 oz) wholemeal spelt flour
80 g (½ cup / 3 ½ oz) sun - dried fruit - I used raisins - see notes
½ teaspoon ground cinnamon
pinch of salt
2 teaspoons baking powder (see notes)
60 g (2 oz) butter melted or cold pressed macadamia nut or coconut oil
1 tablespoon raw honey or pure maple syrup (optional)
100 g (1 cup/ 3 ½ ) oats for rolling
- Preheat your oven to 180°C/360°F.
- Combine spelt flour, salt, cinnamon and baking powder.
- Add raisins and mix through.
- Combine smashed roasted pumpkin with the raw honey and melted butter.
- Add smashed pumpkin mix to the flour.
- Combine gently with your fingertips until a soft dough forms and mixture is combined.
- Scatter the oats on the base of your chopping board then scoop out your scone dough onto the oats.
- Flatten out the pumpkin scone dough to about 5 cm, scattering some extra oats on the top if you need to so it doesn't stick.
- Cut the scones into rounds using a cutter. To stop the dough sticking, dip the cutter into a little flour in between each one.
- Place the scones onto a baking tray - you should get about 10 lovely scones.
- Bake for approximately 20 minutes until golden and cooked through.
- Serve warm or at room temperature, see notes + inspiration.
Notes and Inspiration
1/2 teaspoon of baking soda can be used in place of the baking powder - you will need to activate by adding 1 tablespoon lemon juice or apple cider vinegar.
After cutting into rounds, make sure you bake them straight away in a preheated oven, this is because the activation from the baking soda has already started to take place so you need to be as quick as possible. Bake them until they are golden and just cooked - you can test this by gently touching the top of the scone or by inserting a skewer in the middle of one scone to see if they are cooked through.
Dried or fresh blueberries can be used in place of the raisins.
For gluten free scones check out my almond + vanilla scones HERE.
These lush scones will last at room temperature for about 2 - 3 days and they freeze extremely well.
Enjoy plain and simple with a cup of green or chai tea.
Enjoy topped with almond or macadamia nut butter.
Enjoy topped with a little raw honey.
Top with whole fruit jam and ricotta.