Ok, confession. When I made the Chia Seed Jam the other day, I did with it with one thing in mind… Scones. Delicious, fruity jam spread in warm scones. The thought is enough to get anyone excited, right? So promptly after my jam set, I got myself back in the kitchen and whipped together these Pumpkin Scones.
I’ve never made scones before, so I was surprised that these were even edible, let alone delicious. We got some pumpkin in last weeks veggie order that I’ve been saving to use for something special, as it is probably the last we’ll get for a while now that Spring has arrived. And these scones seemed like a perfect excuse to do just that.
I steamed it up in my bamboo steamer, but you can of course just boil, roast or steam it however you prefer. I also used a mix of oat and wholemeal flour, which meant the scones were a little denser than your traditional fluffy white flour based scones, but they were still nice in their own way.
A couple of things to note when making these:
1. The dough is pretty sticky. I started off stirring it all with a wooden spoon, but gave up after a couple of seconds. It’s far easier to just bring it all together gently with your hands.
2. In my recipe, I note that it makes 8 scones and I only have 7 pictured. That’s because I used a glass (yes, another one of my boyfriends drinking glasses again – I can’t help it if they make great props!) that’s slightly larger than your standard drinking glass or round cookie cutter. You will most likely get 8 if used something smaller than me.
3. Remember to dust your glass/cookie cutter between each scone. It helps with the sticking!
4. It doesn’t rise very much, so don’t expect it to. BUT, it is still deliciously soft and moist in the middle so don’t worry that it won’t be delicious. It will be!I didn’t even wait for them to cool. I cut them open while they were still warm, spread them with butter and chia seed jam and let myself go to scone heaven. I have just a little more steamed pumpkin left, and I’m torn whether to make more scones or attempt some pumpkin and zucchini muffins. Oh, the tough decisions in life!
- 1 cup wholemeal plain flour
- 1 cup oat flour*
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/3 cup raisins
- 1 cup steamed/roasted pumpkin, mashed
- 3 tablespoons of coconut oil, melted
- 2 tablespoons rice malt syrup or honey
- Pre-heat the oven to 180 degrees celsius.
- Place all dry ingredients in a large mixing bowl and combine well.
- Place all wet ingredients in a smaller mixing bowl and combine well.
- Make a well in the dry ingredients and pour in the pumpkin mixture.
- Stir with a spoon until just combined, then use hands to gently bring it all together. It should feel slightly sticky.
- Place ball of dough onto a floured surface and gently press/flatten until half an inch thick all over.
- Using a small glass or cookie cutter, cut scones out of the dough. Dip the glass/cookie cutter in flour between each scone to prevent sticking.
- Place on a lined baking tray and bake for 20-25 minutes, or until golden on the outside and you hear a hollow sound when you tap them.
- *Make your own oat flour by grinding rolled oats in a food processor or blender.