These are delicious and almost
bread-like. They're not particularly sweet, and they're not overly pumpkiny,
which I was a bit disappointed by, but any more 'liquid' in the mix and it
would have been too wet, I think. The mixture will be very wet, too wet to work
with the hands, but not at all runny.
Ingredients
400mls/1½ cups pumpkin, pureéd
3½ cups spelt flour
100g butter, melted
2 tbsp vanilla sugar
4 tbsp sugar
3 tsp baking powder
2 tsp cinnamon
1 tsp ginger
½ tsp mixed spice
Method
Preheat oven to 215ºC.
Combine dry. Add wet. Mix to combine.
Spoon eight evenly sized blobs onto a baking tray.
With floured hands, shape and flatten each scone to a height of about one cm.
Bake in the middle of the oven for twenty minutes or until hollow sounding when tapped.
Spoon eight evenly sized blobs onto a baking tray.
With floured hands, shape and flatten each scone to a height of about one cm.
Bake in the middle of the oven for twenty minutes or until hollow sounding when tapped.
Serve warm with butter and tea!
