Pumpkin Scones

Most of my jet lag mornings were spent in the kitchen cooking away while my family was sleeping; a very “Elves and the Shoemaker” sort of situation since they’ve been waking up to a mysterious array of glorious baked goods. One morning, I made a list of things that I’ve cooked recently, none of which you would call “healthy.” So after realizing that I had been guiltily fattening my family with buttery and sweet treats, I decided to start cooking a little healthier (for today anyway). We had just harvested a few pumpkins from our garden so I decided to purée them. And since I was craving some breakfast myself, these were what I made!

used spelt flour and substituted coconut oil for the butter. The result? Spongier, golden and delicious scones.I enjoyed them with some orange marmalade and was more than happy with the results.By all means eat it with as much butter or cream as your heart desires. I served these with a little bit of icing sugar drizzled on top and thats just about as much sugar I allowed for my family on our cleansing day.

Pumpkin Scones 

  • 2 1/2 cups self-raising flour 
  • 1/2 cup sugar
  • 1 tablespoon butter or coconut oil
  • 1 cup pumpkin purée
  • 1 egg, lightly beaten
  • 1 pinch salt
  • 1/4 cup milk
  • canola cooking spray
  1. Preheat oven to 220°C.
  2. Cream butter and sugar together.
  3. In a large bowl, put flour and salt.
  4. Add the egg, pumpkin, creamed butter and sugar and milk to dry mixture and mix with a wooden spoon until just combined.
  5. Depending on the wetness of the mixture, you may need to add a little more milk.
  6. Lightly grease muffin tray with canola spray and spoon mixture into tray.( I used some of the coconut oil I had and brushed it on the trays)
  7. Bake at 220°C for 10-15 mins, or until tops of muffins spring back when lightly touched.

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