- Dish type
- Fruit scones
If you like pumpkin, you'll love these. I've altered the recipe to make them healthier.
56 people made this
- 250g plain flour
- 240g wholemeal flour
- 4 teaspoons baking powder
- 1 1/4 teaspoons bicarbonate of soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 3 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 4 tablespoons butter, softened
- 8 tablespoons apple sauce
- 400g sugar
- 2 eggs, beaten
- 400g pumpkin puree
- 125g finely chopped pecans
- 325g sultanas
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
MethodPrep:15min ›Cook:14min ›Extra time:6min › Ready in:35min
- Preheat oven to 190 C / Gas 5. Lightly grease 2 baking trays.
- In a large bowl, stir together flours, baking powder and bicarb. Mix in ginger, allspice, cinnamon, cloves and salt. Set aside.
- In a separate large bowl, cream butter until fluffy. Mix in apple sauce, then slowly stir in 400g sugar until well blended. Mix in the eggs and pumpkin. Gradually mix the dry ingredients into the wet ingredients. Then stir in pecans and sultanas.
- Drop by heaping tablespoonfuls onto baking trays, leaving 5cm between scones. Flatten scones with the back of the spoon.
- In a small bowl, stir together 3 tablespoons of sugar and cinnamon, and sprinkle on top of scones.
- Bake in a preheated oven until golden brown, about 12 to 14 minutes. Remove, and let cool on baking trays 5 minutes before removing to wire racks to cool.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.
Reviews & ratingsAverage global rating:(57)
Reviews in English (46)
I'm giving this recipe 4 stars because of the fabulous flavour. However, the method was a little off for me. I've never personally used a scone recipe where you cream the butter and sugar. I could see it working for a drop scone, but if you want triangle scones like the picture I suggest using this method.1.Mix the flours, b.p, b.s, spices, salt and sugar (I used brown sugar instead of white and decreased it to one cup) in your bowl.2. Cut in cold butter, (I omitted the applesauce and increased the butter to 1/2 cup)similar to a pie dough method, but leave chunks of butter a bit larger.3. Mix in the raisins and pecans (I used one cup of each).4. Whisk together the eggs and pumpkin, then mix into the dry ingredients. If you overmix it, it might get a little sticky, but just flour your board a little when rolling the dough into a flat round (about the size of a side plate) and it'll be fine.5. Cut into 8 wedges, brush with water, then sprinkle with brown sugar.I work in a cafeteria and my customers go nuts over these! Hope you will too!-12 Oct 2007
I made some modifications to the recipe. I mixed all dry ingredients together, cut in 1/2 cup cold butter until coarse crumbs, then mixed in the raisins and nut. In a separate bowl I whisked the eggs and pumpkin puree together, then added to the dry ingredients, just until blended. I divided the dough into 3 equal parts and rolled each into rounds, then cut each into 8 wedges. I brushed each scone with milk then sprinkled the cinn/sugar mixture on top. These were quite yummy!!-13 Nov 2008
These were very good, I saw the comments about how these scones are very muffin-like, so I decided to actually make them as muffins. I halved the recipe and made 12 large muffins.-12 Jun 2006
In a World of Bad Scones, 3 Reasons Why Nigella’s Are the Best
If you ever want to start a war with England, you could try throwing all of your tea into the ocean, or you could just ask a room full of British people how to pronounce the word “scone,” then back up and let them take care of the rest.
People have been arguing about the word “scone” for generations. Does it rhyme with “cone,” or does it rhyme with “gone”? Why is English such a weird language where “cone” and “gone” are pronounced so differently, anyway? Can we get the Queen to weigh in on this issue?
Well when it comes to scones, Nigella Lawson is no less an authority than the Queen. It was no trouble to find a clip of Nigella talking about scones on her cooking show, Nigella Kitchen, and it was immediately clear that she pronounces “scone” to rhyme with “gone.” I’m a little shaken up about it, but I will bow to Nigella’s authority on all things relating to scones, because she is very, very good at making scones.
Nigella’s Scones vs. Other Scones
Nigella’s scones are a lot different from the sweet, triangle-shaped scones one sees in cafes and coffee shops around the United States (many of which are awful). Good American-style scones exist, of course, but the road to finding them is paved with a lot of hard, heavy, drier-than-dirt, cranberry-studded nightmares.
In contrast, Nigella’s classic British scones are light, flaky, buttery clouds. They might not do for a commuter’s breakfast — eaten plain out of a brown paper bag on the way to the subway — but if you have an hour to spend with a pot of tea, her warm scones with clotted cream and sticky syrup are dreamy.
Nigella has several scone recipes in her repertoire, but she says the best scones she’s ever tasted are “Lily’s Scones” from her book How to Be a Domestic Goddess. That’s high praise coming from her, but one look at the recipe reveals why Nigella’s scones will save us all from a world of terrible scones.
HEALTHY PUMPKIN SCONE INGREDIENTS LIST
These scones are created using mostly everyday pantry ingredients. I've offered a few suggestions on some substitutions you can make if you don't have something on hand below.
- Pumpkin - any roasting pumpkin or squash will work well. I like to use jap or kent pumpkins that are available here in Australia.
- Wholemeal Flour - OR you could use white all purpose instead.
- Baking Powder
- Rice Malt Syrup / Brown Rice Syrup - OR you could use honey or maple syrup instead.
- Vanilla Essence
- Rolled Oats - Traditional rolled oats or old fashioned oats as they are sometimes called. Unfortunately quick or steel cut wouldn't work well in this recipe.
THERMOMIX ® RECIPE
In a clean and dry bowl mill 3/4 cup sugar (approx 160g) for s3 on sp9.
Can use just 1/2 c of sugar if wish to reduce amount. Set aside.
Chop 3/4 cup walnuts on sp7 for 3s.
If you like big chunky walnuts then maybe chop by hand as I do. Set aside.
Chop approx 1/2 pumpkin into small even sized pieces
(needs to make 1cup worth of mashed pumpkin)& place in varoma trays.
Put 1200g water in tmx jug with varoma on top and cook on varoma,
I tend to do 30mins so my pumpkin is VERY soft so it mashes easier.
Put pumpkin into jug and mix it up on sp4 for 10s so it's nice and mashed.
Put 1cup worth aside in fridge to cool down. Do what you like with the rest..
Generally not much left ie few spoons is all, I eat that -P
Clean tmx jug and varoma while you wait for the pumpkin to cool down, if you wish.
P ut sugar and 2 tablespoons of butter (or margarine) (this is approx 30g)
into tmx jug and cream on sp6 for 1min. Scrape sides.
Add 1 egg. Mix on sp5 for 15s.
Add 2cups of SR Flour (approx 310g), small dash/drop of lemon essence
(can easily be left out), pinch of salt into bowl and mix on sp5 for 7s.
I tend to bring the dial up slowly so the flour isn't all over the lid. Scrape sides.
P ut tmx on closed lid "Closed lid" , interval speed "Gentle stir setting" and knead "Dough mode" for 1min.
Over the weekend we cooked a simple roast pumpkin & feta pasta salad.
Whilst preparing our gorgeously bright orange organic pumpkin I decide to chop a little extra to pop into a batch of scones for our sunday morning brunch.
Usually my scone dough is based on the classic butter/flour/sugar combination but thanks to last weeks banana oat cookie recipe I am now inspired to explore healthier versions of my beloved baking favourites.
So with Miss G. tucked into bed sound asleep I took a much needed mummy moment, poured a glass of wine, sunk into the lounge and flicked through my ipad in search of a little clean eating inspiration. It didn’t take long for me to find this pumpkin scone recipe thanks to the gorgeous site The Healthy Chef – Teresa Cutter. Teresa is a qualified chef and nutritionist and I was in awe scanning through her collection of healthy yet utterly delicious recipes, so many of which, with a few little tweaks, will make fantastic additions to my baby led weaning repertoire. Teresa also offers nutritional advice along with each recipe which is fantastic for a nutritional novice like me.
The next morning I was so excited to pull out our gorgeously roasted pumpkin to stir together these lovely little scones which couldn’t have been easier. Simply combine the dry ingredients in one bowl, the wet ingredients in another and mix them together to form a dough. Cut into rounds, pop on a baking tray and bake for 20 minutes or so. Easy peasy.
For our sunday morning brunch we all sat together on the sun drenched balcony to enjoy our pumpkin scones. Miss G. enjoyed hers alongside wedges of apple whilst daddy smothered his with lashings of butter and maple syrup undoing all of the nutritional value I’m sure. What’s the saying…you can lead a horse to water but you can’t make him drink?
To create a lovely little batch of gorgeously healthy pumpkin scones simply…
Begin by placing the wholemeal flour, baking powder, cinnamon and sultanas in a large bowl and mix to combine.
In a small bowl place the pumpkin, melted butter, vanilla and maple syrup and mix to combine.
Pour the wet ingredients into the dry and use your fingertips to form a soft dough.
Scatter a little flour and half the oats on a chopping board. Place the scone dough on top of the flour/oats and flatten to about 5 centimetres thick. Place a little extra flour and oats on top of the scone dough. Cut the scones into rounds using a scone cutter or cup dipped in a little flour.
Place the scones onto a baking tray lined with parchment paper and pop into a preheated 180 degree oven for 20 minutes or until golden and cooked through.
Serve alongside a little fruit for a delicious and nutritious breakfast or morning tea.
2 teaspoons baking powder
1 teaspoon cinnamon, ground
1 cup roasted mashed pumpkin
1 teaspoon vanilla essence
Preheat oven to 180 degrees celsius. Place the flour, baking powder, cinnamon and sultanas in a large bowl and mix to combine. In a small bowl place the pumpkin, butter, vanilla and maple syrup and whisk to combine. Pour the wet ingredients into the dry and use your fingertips to form a soft dough. Scatter a little flour and half the oats on a chopping board. Place the scone dough on top of the flour/oats and flatten to about 5 centimetres thick. Place a little extra flour and oats on top of the scone dough. Cut the scones into rounds using a scone cutter or cup dipped in a little flour. Place the scones on a baking tray lined with parchment paper and bake for 20 minutes or until golden and cooked through. Serve warm or at room temperature alongside a little fresh fruit.
Mélanger :: to mix
Scones are the quintessential afternoon tea. They are the perfect level of sweetness for an afternoon (or morning!) pick-me-up. Scones come in a variety of flavours – plain, sweet or savoury – and all are delicious. You will find many recipes for sultana/raisin scones, cheese scones, herb scones and plain scones. But if you come across a recipe for pumpkin scones, it is likely to be courtesy of one lady. Lady Flo.
Scones originated in Scotland and are pronounced “Skoan” in southern parts of England, and “Skon” in northern part of Britain (northern England and Scotland). I think the latter pronunciation is more popular in Australia, though I buck the trend learning the pronunciation from parents who heralded from London.
Even though Australia cannot lay claim to the scone, the pumpkin variant is firmly cemented in our culinary repertoire. Pumpkin scones were popularised by Florence Bjelke-Petersen – wife of former Queensland Premier and later Queenslander Senator.
Scones are a very quick baked treat to make. They are light, flaky and creamy, and if not over-handled, will melt in your mouth! So in honour of Australia Day, I bring you pumpkin scones.
* Ingredients *
1 Tblsp butter
1/2 cup sugar
1/4 teaspoon salt
1 cup mashed pumpkin (cold)
2 cups Self raising flour
* Directions *
Beat together butter, sugar and salt with electric mixer. Add egg, then pumpkin and stir in the flour. Turn on to floured board. (Use a marble pastry board if possible to keep the dough cool.) Gently pat the dough into a mound and cut out desired shapes (e.g. circles or squares). Place on a baking tray in a very hot oven 225-250c (435-480F) for 15-20 minutes.
1. Australian celebrity cooks such as Belinda Alexander also pay tribute to the scone. Belinda has a variation of the pumpkin scone with the addition of sweet dates – it is a delicious combination.
2. Consider a pumpkin scone variation with spices such as ginger or cinnamon – they beautifully enhance the pumpkin flavour.
3. Flo’s secret – cook the pumpkin the night before and chill it in the fridge.
While it would have been easier to use pumpkin spice mix, its just not readily available in the UK. I also felt I didn’t need such a complex spice mix for these pumpkin muffins. But if you want to use it feel free, and if you live in a country where its not readily available then I have you covered. This homemade mix will give you a perfect pumpkin pie spice every time.
Instead, I just use a combination of cinnamon, ginger and a touch of mixed-spice. I found this combination complimented everything else perfectly.
Sugar Free Fruit Scones
English scones are traditionally served as part of afternoon or cream tea, served buttered with clotted cream and jam. When was the scones origin? The word scone itself apparently comes from Middle Dutch "schoonbroot" meaning "fine bread." It seems that afternoon tea was established in England by Anna, the seventh Duchess of Bedford, in the year 1840. It was to be served around 4pm as it was the fashion to serve dinner late in the evening. Scones in the UK will be found on any afternoon tea menu, along with tea, sandwiches and cakes. If you're avoiding or cutting down refined sugar, that doesn't mean you have to miss out on this English tradition
How to eat English Scones? Our serving suggestions would be to serve either fresh from the oven or warmed up, sliced and buttered, or spread with sugar free jam and top with clotted or whipped cream. Have a good rummage in your cupboards for mismatched vintage crockery, Victorian teaspoons and a cute teapot for afternoon tea with friends
You can easily get the kids involved too as these 4 ingredient scones are a quick fun recipe to make. It's easy to double and triple the ingredients for baking a large batch
How many calories are in scones? Generally shop bought scones contain around 300 to 400 calories each, mainly due to the high fat and sugar content. But these fruit scones contain only 106 calories each making them a great snack as part of a healthy diet
Add a spoon of baking powder to help with the rise while baking, these fruit scones are light and fluffy
Mix well before rubbing in the butter. This will be easier if your butter is at room temperature
The mix should resemble fine breadcrumbs
Them mix in the sultanas, you can also substitute the dried fruit with raisins or chopped dates
Add the milk and stir well until all the flour is combined, the dough will be fairly stiff
Take small spoonfuls of the fruit scone mixture and place on a non stick baking tray, leaving a 1 cm gap between the scones
Bake until they are very lightly browned on the outside
Serve the scones with sugar free jam and clotted or whipped cream, or spread simply with butter
Step By Step Photos
Whisk or sift the flour, baking soda (bicarbonate of soda), baking powder, salt, ginger, cinnamon, nutmeg (or cardamon) and sugar, into a large bowl. Stir in the sultanas and make a well in the centre. Whisk the oil and eggs.
Add the oil-egg mixture into the well, then the pumpkin puree. Mix gently until just combined (do not over-mix). Spoon the mixture evenly into the prepared muffin cases. Mix the turbinado sugar with the extra cinnamon and sprinkle over the muffins. Bake 20-25 minutes or until golden and a toothpick inserted in the middle comes out clean. Transfer onto a cooling rack.
Food Made With Love
I use to make the scones my mummy taught me.
with 7-up and cream.
but I really wanted to try those that are made using buttermilk. (:
saw a few recipes. but decided to use the one I saw on Kitchenwench
been reading her blog lately.
and she is so inspiring! hehe
and she teaches how to make all the korean yums.
so I was jus addicted. haha.
anyways. the scones came out alright.
though there is definitely room for improvement.
like the shape of the scones and stuff.
but it was super YUM! hehe
and definitely fluffy! hee
absolutely loved it!
I didn’t even need to eat it with cream
just jam and it was awesome enough. hehe
though I couldn’t get them in the nice scone shape.
cause it was stickier than I thought it would be.
so I just scoop and plop! haha.
that’s why the scone was unevenly shaped.
i kinda like it this way.
what do u think? hehe
2 cups of self-raising flour
25g caster sugar
Pinch of salt
80g cold butter, cubed
1 cup / 250ml buttermilk
1. Preheat oven to 200 degrees C and line a baking tray with some baking paper,
then liberally dust with flour and set aside.
2. Sift together all the dry ingredients (both flours, sugar and salt),
then rub in the cold butter with your fingertips till the mixture resembles coarse breadcrumbs.
Add the dried fruit and toss well so it’s well coated.
3. Make a well in the middle of the dry mixture,
then pour in the buttermilk and quickly stir together till it holds together,
then tip onto a floured chopping board and knead till just combined.
4. As my mixture was stickier than it was suppose to be,
I plopped heaps tablespoons of mixture onto the baking tray.
(If you got your dough nice and dry and easy to roll out,
Pat the dough about 4-5cm flat,
then dip a round cutter into some flour and stamp out the scones,
carefully placing the scones closely together on the prepared baking tray.)
5. Lightly dust the tops with flour, then bake for 20 minutes,
or till the scones are golden and sound hollow when lightly tapped on the top.
Remove the tray from the oven and tightly wrap a clean tea towel around it for 5 minutes
before serving with some homemade strawberry jam and freshly whipped cream!