Have you started baking with pumpkin yet? This is my first batch this season and many more are to follow.
These Spiced Pumpkin Scones are made with my favorite whole spelt flour which makes them soft and dense inside. I also find that spelt flour helps the spice flavors to come out even more.
A healthier alternative to traditional scones which are made with a lot of sugar and fat, these scones contain a good amount of fiber and are perfect with a cup of tea.
When shopping for pumpkin puree, make sure to buy 100% pure pumpkin puree and not pumpkin pie filling which is full of vegetable oil and sugar.
These scones taste wonderful when they are still warm so no need to cool them completely before serving.
Please note that these scones don’t have the traditional texture. We are currently working on improving the recipe so you might want to wait before making them if the traditional scones texture is important to you.
Spiced Pumpkin Scones
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 8 scones
- 1 cup pumpkin puree, *See Notes
- 2 Tbsp melted coconut oil
- 1/2 cup coconut milk, **See Notes
- 1 egg, beaten
- 1/2 cup raisins
- 1/4 cup coconut sugar
- 2 3/4 cup whole spelt flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- Preheat the oven to 375F. Line a large baking sheet with parchment paper.
- In a bowl, add the pumpkin puree, coconut oil, milk and egg. Mix well to combine. Stir in the raisins.
- In a different bowl, combine the coconut sugar, spelt flour, baking powder, salt, ground cinnamon, ground ginger, allspice, nutmeg and cloves. Mix well.
- Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Carefully transfer the dough to a lightly floured surface. Knead the dough a few times if needed. Then form a 10-inch circle and cut into 8 wedges.
- Carefully transfer onto the baking sheet and bake in the preheated oven for 25 minutes.
- Let the scones cool a bit and serve.
Make sure to use pumpkin puree (100% pumpkin) and not pumpkin pie filling.
*I haven’t made it with other types of milk but I think it would work with any non-dairy or cow’s milk.
- Serving Size: 1 scone