One of my lasting memories of church as a little one was heading out to morning tea after the service, dearly hoping that Rilda was on roster, and devouring her amazing pumpkin scones.
Rilda has gone to be with God now, but we still remember her fondly – I hope this recipe might go some way towards doing justice to her scones 🙂
When I served them up to my husband and kids this morning they were certainly devoured! 2 enthusiastic thumbs up from everyone. I had to hide 4 of the 16 away before there were only crumbs remaining!
- 1/2 cup cooked and mashed pumpkin (roughly 135g)
- 1/2 cup oat or rice milk
- 1 tsp apple cider vinegar
- 50g Nuttelex, or other vegan butter
- 50g coconut sugar
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 2 tbsp aquafaba (liquid drained from a can of chick peas)
- 2 1/2 cup spelt flour (or 2 cups GF flour and 1/2 cup almond meal)
- 2 1/2 tsp gf baking powder.
Place the milk and vinegar in a bowl and whisk together vigorously until it is quite frothy (Speed 4, 20 seconds). Then set aside.
Cream together the Nuttelex and sugar in a stand mixer (Speed 4, 20 seconds, scrape down)
Add in the aquafaba and mix well (speed 3, 6 seconds).
Add in the pumpkin and stir through until combined (Speed 4, 8 seconds)
Whilst mixing, gently add in the frothy milk mix (Speed 3)
Add in the spices and baking powder and mix briefly, then add in the flour (and almond meal if using) and mix to bring together. (Speed 4, 10 seconds, scrape down and repeat).
Tip on to floured surface and bring together – dough is quite sticky.
Roughly roll out to about 2cm thick and use scone cutter to cut out.
Place on a lined baking tray and put into preheated 200C oven (190C if fan forced) for 12-14 minutes.
Scones should rise, be golden brown and sound hollow when sharply tapped on the bottom.
Serve warm or cool with vegan butter.
Makes about 16
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