Tuesday, 26 April 2016

Pumpkin Spelt Scones

Warm scones, fresh from one's own oven, are perfect for afternoon tea on a cool Autumn afternoon. Some scone lovers like theirs plain, some prefer the sweet surprise of sultanas or dates within but I love pumpkin scones above all others. 

Freshly baked pumpkin spelt scones.

This is how I make pumpkin scones at my place. If you have some leftover pumpkin, mash it up and you can make them too!

Pumpkin Spelt Scones

1 3/4  cups spelt flour
2 teaspoons baking powder
pinch sea salt
100g butter, softened
1/2 cup cooled, mashed pumpkin
1/3 cup milk

Preheat your oven to 220C then:

Sift flour and baking powder into bowl. Add pinch of sea salt. 
Cut up softened butter into cubes and add to the bowl.

Using your fingertips, rub butter into the flour until mixture resembles fine breadcrumbs.

Whisk together mashed pumpkin and milk. Pour into a well in centre of the flour mixture.

Use a table knife to gently cut and mix until a soft dough forms.

Place dough on a floured surface and knead very lightly to form a ball.

Roll or press out dough (not too thin) and cut out rounds with a cutter.
*Dip edge of cutter in little extra flour to prevent dough sticking to it.*

Place unbaked scones n a lined cake tin so they are almost touching.

Bake in hot oven until golden and your home is filled with smell of fresh scones!

The only thing left to do, once these scones are baked, is to wait impatiently until they have cooled just enough to eat. I wrap them gently in a loosely tied linen teatowel while I wait. Then, I slice them in two and top them with tart berry jam and freshly whipped cream. Delicious!