This is my secret recipe for pumpkin scones that you’ll absolutely love. I would recommend roasting 1 large pumpkin so that you can also use it to make a variety of meals such as a warming pumpkin soup. 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.
After cutting into rounds, make sure you bake them straight away in a preheated oven, this is because the activation from the bicarb 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. These lush scones will last at room temperature for about 2 – 3 days and they freeze extremely well. Enjoy xx.
What’s good about it:
Pumpkin is rich in antioxidants that help fight stress and boost the immune system. Spelt is an ancient grain that is related to wheat, but has a lower gluten content so it’s kinder to the digestive system. It’s a good source of protein and has around 20 % more protein + up to 65 % more amino acids than traditional wheat flours. Wholemeal spelt as well as the oats are a good source of fibre, so it can help keep you regular as well as help in lowering cholesterol. These make a great snack or light meal, perfect to refuel glycogen stores before a hard training session. I love to top mine with a little macadamia nut butter and manuka honey.
250 g (1 cup / 8 1/2 oz ) smashed roasted pumpkin - see notes
225 g (2 cups / 8 oz) wholemeal spelt flour
80 g (1/2 cup /3 1/2 oz) sun-dried fruit - I used raisins ( see notes )
1/2 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 manuka honey or pure maple syrup (optional)
100 g (1 cup/ 3 1/2 ) oats for rolling
Preheat your oven to 180 C.
Combine spelt flour, salt, cinnamon and baking powder.
Add raisins and mix through.
Combine smashed roasted pumpkin with the manuka 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 serving suggestions)
Makes 10 scones.
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 manuka honey.
Top with whole fruit jam and ricotta.
Baking powder recipe:
1 part bicarb soda (baking soda)
2 parts cream of tartar
Combine well – sieve together and store in an airtight tin.
Use as required.
1/2 teaspoon bicarb soda (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.
Dried or fresh blueberries can be used in place of the raisins.
To make smashed roasted pumpkin – Cut raw – peeled pumpkin into chunks and coat lightly with a little olive oil, ground cinnamon and sea salt. Roast for 45 minutes in a moderate 180 C oven until caramelised. Remove from the oven and cool completely. Smash with a fork and use as required.