Pumpkin Scones

This is the first of many blog posts that I would like to write this year in my Enviro Year. I will walk around the garden and see what’s in season then work out with my mum a fun recipe to make and then share it with you all. I’ll try and do this once a month… maybe more? Walking around the garden the last few weeks there has been plenty of produce coming to life… Rhubarb, IMG_5722strawberries,IMG_5721

zucchini, pumpkins, IMG_5489

apples, IMG_5717

snake beans, all the herbs that you can think of and much much more… I especially loved the pumpkins and decided that I should make Lady Flo’s Pumpkin scones as they are epically good!!! IMG_5723I really want anybody that likes anything very tasty to try these. They are especially easy to make and a great way to use up some of those scrumptious seasonal pumpkins that are ready and ripe to pick. They also freeze really well ready to be put straight into your lunch box as a special treat for your school day. Enjoy 🙂

Lady Flo’s Pumpkin Scones

INGREDIENTS: 1 tbsp Nuttelex

½ cup sugar

¼ tsp salt

¼ cup apple puree

1 cup mashed pumpkin (cold)

2 cups wheat-free self-raising flour

CONVENTIONAL METHOD: Preheat oven to 225°C.

Beat together Nuttelex, sugar and salt with electric mixer till light and fluffy.

Add apple puree, then pumpkin.

Fold in the flour.

Turn dough onto a floured board and knead gently.

Mould into round 3 cm high.

Cut scones out with scone cutter.

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Place scones on a prepared baking tray on the top shelf of preheated oven for 15-20 minutes.

Remove from oven. Cool and serve with your choice of condiments.

THERMOMIX METHOD: Weigh 500g of water in the TM bowl.

Place 500g of chopped pumpkin into the TM steamer basket and place into TM bowl.

Steam on Varoma/20 mins/ speed 4

Set aside. Empty TM bowl and dry.

Mash pumpkin either by hand or in the TM.

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Place sugar in bowl and blitz sugar for 5 secs/speed 6.

Add Nuttelex, salt and puree toTM bowl.

Add butterfly attachment and beat for 10 secs/speed 5

Take out butterfly attachment.

Add all other ingredients into TM bowl. Blend for 3 secs/speed 5.

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Set lid to closed lid position and knead on kneading function for further 25 seconds.

Turn out onto baking paper and knead to smooth ball. Press out to a 3 cm round.

Cut with scone cutters.

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Place scones on a prepared baking tray on the top shelf of preheated oven for 15-20 minutes.

Remove from oven. Cool and serve with your choice of condiments.

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These scones have soy whipped cream on them

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