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.
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
- 500g pumpkin diced 0.5-1cm cubes (I used butternut pumpkin)
- 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)
1. Cook pumpkins in microwave on med-high setting for 5-7mins. Set aside to cool slightly
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.
4. Stir through pumpkin (if it’s still warm, that’s okay) and raspberries through the flour.
5. Add milk and mix and combine with a spatula.
6. Press dough out into a 2cm thick slab on a well dusted surface.
6. Cut out into any shape you desire (round, square, triangle)
7. Cook for 12-15mins or until skewer inserted comes out clean.
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.
- 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.