Pumpkin and Spelt Scones

I really like scones, for their simplicity and versatility. They can be sweet or savoury or somewhere in between, much like these pumpkin scones. I made theses with some left over pumpkin puree I had, and used spelt flour so that my sister, Heidi, who is gluten intolerant, could also enjoy them.

makes about 16 little scones

what you need

1 cup pureed pumpkin

2 cups spelt flour

1 teaspoon pumpkin pie spice

pinch of sea salt

2 teaspoons baking powder

2 tablespoons coconut oil, melted

1/2 cup coconut sugar

oats and sunflower seeds for sprinkling on top

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what to do

Preheat oven to 180°C.

Combine spelt flour, salt, coconut sugar, pumpkin pie spice and baking powder.

Mix pumpkin puree and melted coconut oil together and then add it to the dry mixture.

Using a butter knife, gently combine until a soft dough forms. Do not over mix, just until it all comes together.

Scatter a bit of flour on your bench top and flatten out the dough. Cut out small rounds using a scone press and then roll the sides in a bowl of oats or seeds.

Place the scones onto a baking tray lined with baking paper and bake for about 20-25 minutes until golden.

These are best eaten straight away, while still warm with some butter and a cup of tea. They do last for a few days in airtight container.

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