Happy New Year Everyone 🙂 I hope you all had a lovely festive season.
We just had a wonderful week away with the most beautiful weather, only to arrive home to a very rainy and soggy Sydney. So what do you do when it is wet outside? Well I, of course, bake!
When I was at Honest to Goodness just before Christmas they were giving away this 100% fruit jam (no sugar), which is really yummy, so I decided to make something I could use it in or on and what could be better than….scones!
Here is my idea of a healthy Devonshire tea. The perfect thing to serve on a cold, windy and wet day.
This recipe is based on Flo Bjelke-Petersen’s (wife of Joh who was the Queensland State Premier from 1968-1987) famous pumpkin scone recipe. I made it healthier by reducing the sugar from 1/2 cup to 2 tablespoons – well you are going to top them with jam anyway! – and I used half wholemeal and half white flour (original recipe was for all white flour). I used spelt flour as that is what I had most of in the cupboard, but regular flour, of course will work just fine.
Served with the 100% fruit jam and our favourite Barambah Greek yoghurt as a healthy replacement for cream, they were just deeeelicious!
- 20 grams butter
- 2 tablespoons brown or rapadura sugar
- 1 egg
- 1 cup (240 grams) mashed pumpkin (cold)
- 1 cup wholemeal spelt flour
- 1 cup white spelt flour
- 1 tablespoon baking powder
- Pinch of salt
- Milk, for glazing
- Jam and Yoghurt (cream replacement), to serve
- Heat oven to 220 degrees C and line a baking tray with greaseproof paper.
- Beat together butter and sugar with electric mixer.
- Add egg, then pumpkin.
- Sift flour with baking paper and salt twice. Stir into the pumpkin mix.
- Turn onto a floured board, knead lightly, then pat out flat and using a 6 cm cutter, cut into rounds.
- Place on prepared tray and brush the tops with milk.
- Place tray on the top shelf of the oven and bake for 15 minutes.
- Serve with jam and your healthy version of cream!