I have a treat for you today, packed with goodness and festive flavor.
These gorgeous scones are long gone from my house, but I just had to share the recipe with you.
Not only are they vegetable-packed and gluten- and sugar-free, but they’re also bursting with warm holiday spices.
These scones are perfect for breakfast, a snack, or even an evening treat with a warm mug of mulled wine.
And here’s my secret to not overindulging during the holidays: Incorporate festive flavors into your regular meals instead of just piling everything on.
So for the past four days, I’ve been enjoying these scones for breakfast!
I have a soft spot for soft, moist, and sweet baked goods.
Cinnamon rolls, banana bread, pumpkin bread, croissants, and of course, SCONES!
I’ve created a healthier and just as delicious version of traditional scones filled with butter, sugar, and refined flour.
These scones are made with gluten-free flours packed with whole grains, a generous amount of organic butter, and sweetened with dates.
And, of course, they’re packed with beta-carotene-rich Hokkaido squash.
In short, these scones are a healthy breakfast option. Not only will they nourish your body, but they’ll also bring a little holiday cheer to your taste buds.
So go ahead. Give them a try, and let the festivities begin!
Pumpkin Scones w. Warm Christmas Spices
- 350 g gluten free flour (I mixed buckwheat + rice flour) alternative use corn flour, oat flour, quinoa flour.
- 1 tbsp corn starch
- 2 tsp cinnamon
- 1 tsp cardamom
- ½ tsp cloves
- ½ tsp ground vanilla
- 1 tsp baking powder
- ½ tsp baking soda
- A generous pinch of salt
- 50 g cold soft butter in cubes
- 1 egg whisked
- ¾ cup neutral yoghurt
- 250 g grated hokkaido pumpkin (with the skin)
- 8 soft dates mashed with a fork (add a little boiling water if the dates are to chewy)
- Preheat oven to 200 ºC / 400 ºF (with fan).
- In a large bowl mix all the dry ingredients. Add the cold butter and use your hands to crumble it into the flour, as fast as possible.
- Add date paste and eggs and use a fork to mix everything together. (alternatively use a food processor for every step up until now).
- At last add yoghurt and pumpkin and assemble the dough into a slightly sticky ball. Transfer dough to a lightly floured surface and pat into a circle (around 3-4 cm/1,25-1,50 inch thickness). Cut into 8 wedges and transfer to a parchment-lined baking sheet. Make sure there is space between the wedges otherwise it is difficult to get them baked all the day through. Bake in the oven for 18-20 min (maybe less, depends on your oven). Enjoy warm straight from the oven with some cold butter or a dollop of wiped cream, cream cheese or creme fraiche.