Wholemeal Pumpkin Scones
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!
I’m obsessed with these wholemeal spelt pumpkin scones. The texture and taste is just like a normal scone but I don’t get bloated and feel these are so much healthier because the pumpkin and spelt flour used. I top mine with bush honey after warming through in the oven. Beautiful recipes are easy and tasty to make. Thank you!
Thanks for your feedback Emma. I just love hearing that people enjoy my recipes and your bush honey is a great idea. Yum 🙂
BTW the reason you don’t feel bloated after eating them may be because spelt flour, although it is a wheat flour, does not contain as many wheat fructans (a carbohydrate chain that many people find hard to digest, one of the symptoms being bloating) as regular flour. If you want to know more about this have a look at http://shepherdworks.com.au/disease-information/low-fodmap-diet
[…] Wholemeal Pumpkin Scones […]
I only have wholemeal self raising and wholemeal plain flour. Not sure how much to use and if i need to use both?
Hi Cherona. You can either use 1 cup wholemeal self raising + 1 cup wholemeal plain and decrease baking powder to 2 teaspoons rather than 1 tablespoon, or you can just use 2 cups of the wholemeal self raising flour and omit the baking powder all together. I tend to use 1 cup white + 1 cup wholemeal flour as sometimes all wholemeal can be too dense, so not rise as much, or too dry. So if you are using all wholemeal flour the mix may need a little extra milk or mashed pumpkin. Whatever you decide to do, I hope they work and I hope you really, really enjoy them. All the best, Caroline 🙂
Hi Caroline – for a dairy free option could I use coconut oil? And could I use a refined sugar free option such as honey?
Hi Brooke – yes, you definitely can use coconut oil in place of butter. With regards to the honey, it can be used in place of the sugar but may just make the scones a bit ‘stickier’ as it provides extra moisture compared to sugar. Depending on the honey, it could also provide some extra yummy flavour to the scones! Please let me know how you go. Happy baking! Caroline