My first job as a teenager was at the local bakery. For those that know me know that this was my paradise, as I adore baked goods. In fact, my last meal on earth would be a crusty baguette with lashings of salted butter. The end, no more thought needed.
At the bakery I fell in love with their scones, however having grown up in a European household they weren’t commonplace. As a result, scones are generally something I enjoy with tea in the country. Nevertheless my spiced pumpkin scones have changed all that. They are fluffy, light and utterly delicious. You can be flexible with what you add to the mixture but rest assured, these pumpkin scones will be beautiful on their own or served alongside a soup in the cooler months.
2 cups self-raising flour, sifted
1 tablespoon coconut oil/butter (still soft – not melted)
1 tablespoon coconut sugar (optional)
1 teaspoon ground cumin
½ teaspoon cinnamon
¼ teaspoon fresh nutmeg
Pinch of salt
1 fresh red chilli chopped (optional)
30g grated strong cheddar cheese (optional)
4 green spring onions chopped (optional)
1 cup cooked pumpkin mashed with a fork
1 cup reduced fat milk
- Pre-heat oven to 220c
- In a bowl rub the coconut butter into the flour and add all of the dry ingredients.
- Add the fresh chilli, cheese, spring onion and the mashed pumpkin and mix gently.
- To this, add a cup of milk mixed with one egg. Mix well.
- Line a small baking dish with baking paper and dollop 2-3 tablespoons of the mixture into balls fairly closely together. Brush with some milk.
- Bake for 15-17 minutes or until the tops are lightly browned.
* To re-heat scones pop them in the microwave for 20 seconds.
** You can vary this recipe by adding olives, sundried tomatoes, basil, fresh tomatoes, smoked salmon, browned mushrooms – just have fun experimenting with flavours.
*** These scones are fluffy but they are a little flatter than your conventional scone but trust me they taste just as great.