Treats don’t have to be overly indulgent to be enjoyable! These healthy pumpkin scones are the perfect afternoon treat to share with friends and family… or with yourself!
Making a healthier version of a crowd favourite can be tricky sometimes, especially when it comes to baked treats. I’ve certainly had my fair share of solid baking fails! But these healthy pumpkin scones were delicious from the very first batch! In fact, the only reason I ended up having to make 4 batches of them in one week was because they weren’t very pretty! Not that I was complaining – all the more pumpkin scones I got to eat! Trust me – what these healthy pumpkin scones lack in beauty they well and truly make up for in deliciousness!
And I have a feeling these would make a perfect treat for any guests you have popping over for morning or afternoon tea during the festive season! Or you could just do what I did and make them for yourself, because you deserve a treat too!
Now let’s get baking – Be Forever Healthier style!
- 1 cup Roasted Pumpkin Mashed (see notes)
- 2 cups Wholemeal Flour
- 1/2 cup Sultanas
- 1 tsp Cinnamon
- pinch Salt
- 2 tsp Baking Powder
- 60 grams Butter Melted
- 1 tbsp Rice Malt Syrup
- 1 tsp Vanilla Essence
- 1/2 cup Rolled Oats For rolling
Preheat oven to 180C / 360F
Mix together flour, cinnamon, baking powder, salt and sultanas in a large bowl
In a seperate bowl, combine mashed roasted pumpkin, rice malt syrup, vanilla essence and butter and combine.
Add wet ingredients with dry ingredients and combine together with your fingers until a dough forms
Scatter some rolled oats onto a clean counter or cutting board, and place your dough on top. Flatten the dough until about 5cm thick and scatter some rolled oats on top of the dough too
Using a scone cutter (highly recommend) or the mouth of a small glass, cut into rounds and place on a baking tray
Bake for 20 minutes until cooked through and golden
Cool on a rack for 5-10 minutes (if you can wait that long) and enjoy with some lashings of butter or plain if you prefer
- Adapted from The Healthy Chef.
- To make the Roasted Pumpkin mash, just cook small pumpkin slices covered in 1tbsp olive oil in the oven at the same temp for 20-30 minutes until softened. Mash and allow to cool before using in the scones.
- Shape the dough however you like! Aussies make them round, but I know Americans prefer wedges! They will taste the same regardless!
Go on… pin it for later! You know you want too!