Who doesn’t love a hot scone fresh from the oven slathered in butter? If not then this post probably isn’t for you! These scones are a twist on the traditional using pureed pumpkin, making them lovely and light with some hidden veg as a bonus! My kids love these and they’re an easy lunch which can easily be packed up for a picnic on the go. A firm family favourite in our house which I hope you enjoy!
1 tbs soft butter
1/4 cup sugar
1/4 tsp salt
200g pumpkin puree (just boiled pumpkin, drained, and pureed)
2 cups plain spelt flour
2.5 tsp baking powder
Preheat conventional oven to 240°C.
Beat butter, sugar and salt with electric mixer until fluffy. Add pumpkin and egg and beat until just combined. Add flour and baking powder and mix gently with spoon until mix just comes together (do not over mix).
Turn dough onto floured surface and gently flatten to around 2cm thick. Cut out scones into circles with a dough cutter (cookie cutter) or a glass. Place on a lightly greased baking tray and brush lightly with milk.
Bake for 15 minutes or until golden on top.
Enjoy with a generous spread of butter whilst still warm for optimum eating pleasure!