I like scones. I love getting creative with all the possible combinations you can make. Every time I decide to experiment with some fancy new scone flavour, my brother always asks me what my problem is with just baking plain scones. Nothing’s wrong with plain scones. I love my plain floury and buttermilky scones as well, but I just can’t help myself. My obsession with funky scones just completely overrides my love for the classic plain scone leading me to make these pumpkin and raspberry scones.

2014-09-19 Pumpkin & Raspberry scones (2)Pumpkin & Raspberry Scones made from butter

Pumpkin and Raspberry Scones

Not too sweet, colourful, tasty, soft AND vegan adaptable.

Difficult: Normal, you risk getting sticky hands. Makes: 18-20 Scones

 

Ingredients

  • 500g pumpkin diced 0.5-1cm cubes (I used butternut pumpkin)

2014-09-22 Pumpkin & Raspberry Scones (1,2)

  • 3 cups of self-raising flour (can be substituted with self-raising wholemeal flour)
  • 1/3 cup of Natvia
  • 40g butter (can substituted with 50g of coconut oil/vegan butter)
  • ½ cup of frozen raspberries
  • 2/3 cup non-dairy milk ( I used soy)

 

Ingredients

1. Cook pumpkins in microwave on med-high setting for 5-7mins. Set aside to cool slightly

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2. Preheat oven to 200°C

3. Sift flour and Natvia into a large bowl. Rub butter/coconut oil/vegan butter into the flour. OR process flour, Natvia and butter/coconut oil in a food processor until well combined.

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4. Stir through pumpkin (if it’s still warm, that’s okay) and raspberries through the flour.

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5. Add milk and mix and combine with a spatula.

6. Press dough out into a 2cm thick slab on a well dusted surface.

2014-09-22 Pumpkin & Raspberry Scones (7a,9)

6. Cut out into any shape you desire (round, square, triangle)

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7. Cook for 12-15mins or until skewer inserted comes out clean.

2014-09-22 Pumpkin & Raspberry Scones (11)Pumpkin & Raspberry Scones made from coconut oil and wholemeal flour.

8. Let cool and serve. I love to have my scones smeared with a bit of my favourite jam (blueberry) and soy milk.

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Notes:

  • If you care using coconut oil, they may not have the same golden colour as if you were to use butter instead.
  • Using wholemeal flour gives the scones a more grainy/flaky texture than plain flour.
  • Do your best not to over mix the batter as it can lead to tough, flat scones.

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Have fun experimenting in the kitchen lab~

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