Spelt Pumpkin Scones
These are a big favourite in our house, these are quick to whip up for an afternoon tea treat and are great in lunchboxes the next
day too. A great way to use up leftover mashed pumpkin.
Ingredients
- 1 cup wholemeal spelt flour
- 1 cup white spelt flour
- 2 tsp baking powder
- 1 tsp mixed spice (or use some cinnamon and nutmeg)
- pinch of salt
- 30 g cold butter chopped
- ¼ cup rapadura sugar
- 1 cup cold mashed pumpkin
- 1 egg beaten
Method
- Preheat oven to 200C.
- Sift flour, baking powder, spice and salt in a mixing bowl.
- Rub in butter with fingertips.
- Stir through sugar.
- Make a well in the centre and add in egg and pumpkin.
- Mix quickly and lightly with a butter knife until the mixture comes together.
- Turn mixture onto a floured bench and gently flatten into a 2 cm high round, using floured hands.
- Cut – using a scone cutter dipped in flour or a floured knife – into 9 or 10 scones.
- Place scones on a lined tray and bake for approximately 15 minutes, or until risen, golden and cooked through.
- Enjoy warm from the oven with butter and jam or honey.
Tips & Tricks
- Depending on how much liquid your pumpkin contained, you may find you need to add a dash of milk to bring the mixture together. Alternatively, you may need a little extra flour if the mixture is too sticky.
- Mashed sweet potato can be used instead of pumpkin (although you may find the mixture a little drier and will need to add a dash of milk.
- You can use all white spelt flour for these rather than using half wholemeal.
Tried this recipe?Let us know how it was!
