Pumpkin Scones

Pumpkin scones – gluten-free

TIPS

Cook the pumpkin (butternut squash) and let it cool. When it’s cool you will need to put it all inside a tea towel. Squeeze the tea towel to drain the water.

SERVES: 16 scones
TOTAL COOKING TIME: 1 hour 15-minutes
TOTAL PREP TIME: 10-minutes

INGREDIENTS:

275g butternut squash cooked
300g spelt flour
2 tsp baking powder
75g coconut sugar
75g butter
100g raisins

METHOD

  1. Cook the butternut squash in water for 20-minutes. Then allow to cool.
  2. Add the cooled squash to a tea towel and squeeze tightly to get all the water out.
  3. In a bowl, add the squash, flour, baking powder, sugar and butter. Using your hands, knead the mix into a dough. When rolled into a ball, add the raisins and continue to knead again.
  4. Sprinkle some flour on the kitchen worktop and then add the dough flattening out on to the surface. Using a scone cutter, cut the scones and add them to a lined baking tray.
  5. Bake in the oven for 40-minutes, or until browned.
  6. Serve with clotted cream and jam.

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