Pumpkin scones on a sunday afternoon

Alternate Pumpkin Scones

or

scones with a difference

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I have been experimenting with putting a healthier twist on classic recipes.

In Australia, pumpkin scones are an old favourite.

They are normally made by creaming butter and sugar, adding an egg, well mashed cooked pumpkin and vanilla.

Then mixing in SR flour and gently pressing mixture out to about 4cm high and cutting into squares or using a scone cutter.

They are delicious served either warm

or cold

with

butter

or

jam and cream.

They are not like a traditional scone

 as they are slightly heavier and perhaps more cake like

but

served in the same way.

For my experiment/healthy take

I

took

the

following ingredients....

Cream Xylitol and coconut oil

then

add one egg and beat well.

Add vanilla and mix well

then

add mashed pumpkin

and

cinnamon.

Fold in spelt flour, buckwheat flour and baking powder.     

Place on tray lined with baking paper

Bake on 200c for about 12 to 15 mins

Serve with berry jam

and

whipped pure cream

(beaten with vanilla bean paste and stevia).

This is the first attempt.

Next time I will use 2 eggs and slightly more baking powder

as

they

were

a

little heavy

but the taste

was

delightful!

Hubby and I really enjoyed them with a cuppa

for

a

sunday afternoon treat.

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