I had some leftover pumpkin from my Pumpkin & Oat Pancakes so I thought I would try to make some pumpkin scones. I love pumpkin scones and was not sure how these would go with no sugar and with wholemeal flour. I am converted and my eldest daughter asked for seconds, trust me when I say she never asks for seconds – she would love nothing more than for me to say Ï give up, you can have processed chicken tenders every night for the rest of your life” 🙂 I hope you enjoy this new twist on an old favourite. Enjoy 🙂
Pumpkin Scones
- 2 cups wholemeal flour
- 4 teaspoons baking powder
- 3 tablespoons quality butter
- 1 cup mashed pumpkin
- 1/2 – 2/3 cups of milk
In a mixing bowl sift flour and baking powder together. Using fingertips rub butter into flour until mixture looks like breadcrumbs. Stir through pumpkin and milk with a knife. Tip mixture out onto a floured board and gently knead until smooth. Cut out scones to desired shape and bake in a 200 degree oven for 15-20 minutes until browned. Serve warm with butter and sugar-free jam.