Pumpkin scones
Ingredients
2 cups Self Rising Flour
1/2 tsp Baking Powder
150g (1 cup) Cooked Pumpkin
3 tbs Golden Caster Sugar
pinch of Salt
1/3 cup Kefir (labneh water or milk with a few drops of lemon juice)
1 Egg
100g Cold Butter
1 tsp Turmeric
1 tsp Cinnamon
1 tsp Cardamon
Method
Before you start, place the butter in a freezer for about 5 - 10 minutes, so that it will be cold enough for easy grating.
Wash a pumpkin, cut, core and slice into chunky pieces. Microwave them in 900W setting for 4 - 6 minutes. Peel pumpkin pieces, break them and squash into a cup (unless you are using a scale).
Place all dry ingredients in a big bowl and mix.
Place an egg and kefir (or the liquid you are using) in another bowl and whisk until well combined. Add pumpkin, use fork to squash any bigger pieces. Mix until you obtain a smooth texture.
Take butter out of the freezer and grate it into the dry ingredients. Using your fingers mix just a little bit.
Add pumpkin mixture and mix with your hands. Your aim is just to incorporate the ingredients and being able to form two small balls with the dough, do not overwork the dough.
Transport the dough on a working surface. Cut it in half, form two balls and flatten them with a palm of your hand. Cut each of them into quarters.
Bake for 15 minutes in 200°C (fan assisted oven) than lower temperature to 180°C and bake for another 5 minutes.
Nutrition Facts
Scones, like any baked goods, are a great source of energy. If you are trying to cut down on sugar, they also taste great if made with 2 tbs instead of 3 tbs of sugar.
Pumpkin adds some resistant starch and fibre into this recipe and it is relatively low in calories.
Pumpkin is also a great source of Vitamin A.
The three spices used here are all rich in antioxidants, and can help reduce inflammation, reduce insulin resistance (especially cinnamon), reduce high blood pressure (especially cardamon) and support healthy digestion and gut health. Don't be afraid to add more of these spices for extra benefits.