Pumpkin Scones w. Warm Christmas Spices
Pumpkin Scones with Warm Christmas Spices – Gluten & Sugar Free
- 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)
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.
Calories: 114kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 104mg | Potassium: 11mg | Fiber: 3g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 1mg