Autumn is less than two weeks away in Australia. Smoothies for afternoon tea will soon have to be replaced with warm and comfort food options. Devonshire tea is family’s favourite but a healthier twist on the traditional version, this herb and pumpkin scones recipe will take the scones to a new level and be a tasty surprise for everyone.
These scones are moist, full of pumpkin flavour and easy to make for breakfast or afternoon tea.
Canned pumpkin puree is an option but making your own from scratch will enhance the pumpkin flavour enormously. Microwave or cook on the stovetop, simply drain excess water and mash with fork or potato masher.
Herb and Pumpkin Scones Recipe
Traditional Devonshire tea is scones and tea. In the 21st century, we lift the nutritional profile to include veggies such as pumpkin and herbs to nourish our soul. More colour and flavour and very little kneading.
Ingredients
- 2 cups self-raising flour
- 1 tablespoon caster sugar
- Pinch of salt
- 60 g coconut oil in solid state (refrigerate if needed)
- 1/2 cup coconut yogurt
- 1/2 teaspoon ground nutmeg
- 2/3 cup mashed cooked butternut pumpkin 300 gm peeled chopped pumpkin
- Extra coconut yogurt for brushing
Instructions
- Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
- Sift flour, nutmeg,sugar and salt into a bowl. Add coconut oil. Using fingertips, rub oil into flour mixture until mixture resembles fine breadcrumbs.
- Make a well in centre of mixture. Add coconutyougurt and pumpkin. Mix with fingers until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.
- Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm fluted-edge cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones.
- Place scones, just touching, on prepared tray. Brush with yogurt yogurt. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Serve with almond butter, vegan cheese or cashew cream
Video
Notes
Arrange the scones side by side, touching one another. The heat causes the scones to rise upwards, not outwards. This will help in making the scones rise evenly, and higher.
Scone cutters dipped into flour between cutting will prevent dough sticking to them.
Lightly flour the rolling pin before use. All scones are cooked on a baking tray lined with baking paper.
For fluffy pumpkin scones, mix the ingredients and bring them together and NOT kneed them like bread dough. It might be a little sticky, but this will achieve the best results.
Use cold coconut oil for best scones. The cold oil creates crumbs which melt as the scones bake and create air pockets and produce an amazing flaky texture.
Chill the scones before baking will help achieve soft and flaky texture.
