Whipping up a quick little something from scratch is completely possible with this quick and easy, sugar-free treat! The great thing is, you get to make more than one batch from the roast of a single pumpkin. Use some pumpkin now and freeze the rest for an even easier version of this recipe next time! Fresh scones in just a few minutes. How perfect is that?! Think… unexpected morning or afternoon tea drop-ins or a simple Sunday tea break!
MAKES | 6 Scones
PREP TIME | 10 minutes
COOK TIME | 10 Minutes
(Once the pumpkin is roasted and processed, which makes several batches)
1 Pumpkin* (any pumpkin will do)
2 Cups self-raising flour plus extra for dusting
1/3 Cup milk
Optional: 1/2 Cup chopped dates
*You will have more pumpkin puree than you need, leaving you with some for the freezer – ready for another round of scones and another quick treat!
1. Preheat your oven to 220°C (428°F).
2. Cut the pumpkin in half, leave the skin on, but remove the seeds. Roast pumpkin at 220°C (428°F) until super soft.
3. Let the pumpkin cool until it’s cool enough to touch. Scoop out the flesh and place it into a blender blitz until smooth. You can also place the pumpkin into a large mixing bowl and mash with a potato masher until smooth. Discard the skin.
Add a little water to the pumpkin mix if you need to to help it smooth.
4. Place 2 cups of pumpkin puree into a mixing bowl along with 2 cups of self-raising flour and 60g soft butter. Mix in the chopped dates if you’re using them.
5. Add a small amount of milk progressively to increase the wetness (approx 1/3 cup). It will get sticky but that’s good.
6. Gently mix, to only just bring together. Be gentle. Scones love gentleness!
7. Thoroughly flour your benchtop or workspace. If you follow me on socials you will know I love using spray oil instead of flour! So you can do that instead too. The clean up is far easier. 😁😁
8. Tip your dough onto the floured surface and gently pat it flat. Sprinkle more flour on top and use a round cookie cutter to cut circles or an upside-down glass. Just choose something that is the size and shape that you want your scones to be.
9. Place circles on baking tray snuggling up to each other. Scones love close company! 😁😁 Bake in preheated 220°C (428°FC) oven for 10-15min. Cooked test – when poked with a skewer or knife it comes out clean.
So fast. So fluffy! So easy (and yummy!)
Freeze the remainder of the pumpkin puree in 2 cup measurements in plastic bags or Tupperware containers. To make quick scones fast and even without much notice, simply defrost and follow steps 4 through 8 above!
**Recipe courtesy of @frieden_farm_house