*Recipe by Katherine from the Small Steps Team
There’s not much that beats a scone, fresh from the oven and slathered in butter, for afternoon tea. These beautifully sweet and delicately spiced pumpkin scones will become a family favourite in no time.
Recipe: Spelt Pumpkin Scones
- 1 cup wholemeal spelt flour
- 1 cup white spelt flour
- 2 tsp baking powder
- 1 tsp mixed spice (or use some cinnamon and nutmeg)
- pinch of salt
- 30g cold butter, chopped
- ¼ cup rapadura sugar
- 1 cup cold mashed pumpkin
- 1 egg, beaten
- Preheat oven to 200C fan-forced.
- Sift flour, baking powder, spice and salt in a mixing bowl.
- Rub in butter with fingertips.
- Stir through sugar.
- Make a well in the centre and add in egg and pumpkin.
- Mix quickly and lightly with a butter knife until the mixture comes together.
- Turn mixture onto a floured bench and gently flatten into a 2 cm high round.
- Cut – using a scone cutter dipped in flour or a floured knife – into 9 or 10 scones.
- Place scones on a lined tray and bake for approximately 15 minutes, or until risen, golden and cooked through.
- Enjoy warm from the oven with butter and jam or honey.
Depending on how much liquid your pumpkin contained, you may find you need to add a dash of milk to bring the mixture together.