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!

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Pumpkin Scones w. Warm Christmas Spices

Pumpkin Scones with Warm Christmas Spices – Gluten & Sugar Free

Course Breakfast

Servings scones

Calories 114kcal

Ingredients

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

Wet ingredients

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)

Metric - US Customary

Instructions

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.

Nutrition