These moist, gooey, golden pillows of deliciousness are by the Queen of Wholefood Baking Jude Blereau @judewholefood.

 

They contain pumpkin, making the scones moist and almost creamy, and also adding the wonderful nutrition pumpkin has to offer. Also made with spelt flour, an ancient grain that is less refined than wheat, has a lower GI, and is easier to digest. And with only 1 tbsp sugar in the whole recipe (!), these babies are a fantastic homemade snack or treat. They beat store-bought scones ANY day!!

 

2 cups white spelt flour

2 tsp baking powder

1/4 tsp baking soda

1 tbsp rapadura or coconut sugar

3/4 cup chopped pitted dates

100gm well chilled butter

3/4 cup cooled roasted pumpkin

1 tbsp apple cider vinegar

90ml buttermilk 

90ml milk (full fat, always)

 

Mix the dry ingredients in a large bowl. Then pop into a food processor, add the butter and blitz until it resembles breadcrumbs. Return to the large bowl.

 

In another bowl, mash the pumpkin with a fork and add the apple cider vinegar. (Don’t worry about the vinegary smell, once cooked there won’t be a trace of it.) add the milks and stir well.

 

Add the wet to the dry ingredients and fold through with a spatula, making sure it’s all incorporated well. It will make a wet, sticky dough. 

 

Place baking paper onto a tray, and dust with flour. Turn the dough onto the tray and flatten to about 1inch thick. Using a wet knife, press a grid shape into the dough, to pre-shape the scones and allow for easy ripping apart later.

 

Bake at 200^Celsius for 25-30 minutes until they are golden and slightly crispy on the edges. Best enjoyed warm from the oven! Mmmhhhhhh