Pumpkin-fever isn’t quite over yet.
With the pumpkins still hanging around after Halloween, it seems like every one is just a bit sick of a certain orange vegetable. I know I’m sick of picking pumpkin seeds out of the plug hole in our kitchen. But for those die-hard pumpkin fans, or anyone looking for something a bit different to showcase their pumpkin, I have a quick recipe for you…
These scones use pumpkin puree, which is pretty much available year-round, and saves you hacking at a pumpkin past the 31st. The best way to eat them is warm with a bit of butter, or some jam…
- 1 cup white self-raising flour
- ¾ cup wholemeal self-raising flour
- 1tsp cinnamon
- 1tsp ginger
- Pinch of nutmeg
- ¼ cup unsweetened almond milk
- ¼ cup maple syrup
- 1/4tsp baking soda
- 1/4tsp salt
- ½tsp baking powder
- 1tbsp coconut oil, melted
- ¾ cup pumpkin puree, tightly packed (make sure you get 100% pumpkin puree, nothing with anything added)
- Preheat the oven to 180*c, and line a baking sheet with baking parchment.
- In a large mixing bowl sift together the flour, cinnamon, ginger, nutmeg, baking soda, and baking powder.
- Stir the pumpkin puree into the dry ingredients, until it takes on a crumbly texture.
- In a smaller bowl combine the maple syrup, melted coconut oil, and almond milk; pour this into the larger bowl, and stir to create a dough.
- Knead the dough on a lightly floured surface, just until it pulls together.
- Now, you can shape these in a couple of ways: either form a large disc and mark out six wedges, or use a scone cutter, or simply shape into six scones by hand. I went with the last as my scone cutter has mysteriously disappeared- my preference is definitely a cutter, as you get a better rise.
- Bake for 20 minutes, until risen and golden. These will keep in an air tight tub for 3 days- though they’re best warm straight from the oven…
Leftover pumpkin puree? Try these out…