Healthy Pumpkin Scones
Posted on 29 April 2014
This week we tried and tested Teresa Cutter's recipe for health scones. Scones have to be one of our favourite treats and when they are made into a healthy savoury delight it doesn't get much better.
These scones are great because not only are they scrumptious and delicious but pumpkin is packed full of antioxidants which are known to help fight stress and boost the immune system! Using spelt or buckwheat flour also reduces the gluten content which makes them easy to digest. We think they are the perfect post-workout snack, packed full of protein and carbs to help recovery.
Top them with nut butter for an extra protein punch.
250 g (1 cup / 8 1/2 oz ) smashed roasted pumpkin - see notes
225 g (2 cups / 8 oz) wholemeal spelt flour/ buckwheat 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.
Let us know how you go and if you try any other scone variations :)