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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