Healthy Pumpkin Scones
These healthy pumpkin scones are perfect for sharing over brunch or afternoon tea. Best served fresh and warm out of the oven with lashings of butter on top.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 scones
- 1 cup Mashed Roasted Pumpkin See Note 2
- 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. Be careful not to twist the cutter - just push straight down and pull straight up.
Bake for 15-20 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.
- Adapted from The Healthy Chef.
- Roasted Pumpkin.
- 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.
- I generally batch roast a tray or two of pumpkin at the start of the week to use for soups, salads and these scones. It cuts down prep time and pumpkin can be used in so many ways.
- Don't over-mix your dough.
- Over-mixing causes the scones to be dense and chewy, and scones are at their best when they are light and fluffy. Work the dough until it *just* comes together, and a few lumps or bumps are fine.
- Don't twist your cutter.
- If you're using a scone cutter, push straight down and pull straight up. Twisting the cutter will result in an unevenly risen batch of scones.
- Bake them just before serving.
- Scones really are best fresh out of the oven. If you're wanting to get a head start, make the dough and refrigerate until you are ready to bake.
- Shape the dough however you like!
- Aussies make them round, but I know Americans prefer wedges! They will taste the same regardless!
Calories: 227kcal | Carbohydrates: 27g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 77mg | Potassium: 339mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3% | Vitamin C: 0.5% | Calcium: 6.6% | Iron: 10.4%