Pumpkin Scones

Pumpkin Scones


Cook the pumpkin (butternut squash) and let it cool. When it’s cool you will need to put it all inside a tea towel. Squeeze the tea towel to drain the water.

SERVES: 16 scones
TOTAL COOKING TIME: 1 hour 15 minutes
TOTAL PREP TIME: 10-minutes


  • 275g butternut squash cooked
  • 300g spelt flour
  • 2 tsp baking powder
  • 75g coconut sugar
  • 75g butter
  • 100g raisins


  1. Cook the butternut squash in water for 20 minutes. Then allow to cool.
  2. Add the cooled squash to a tea towel and squeeze tightly to get all the water out.
  3. In a bowl, add the squash, flour, baking powder, sugar and butter. Using your hands, knead the mix into a dough. When rolled into a ball, add the raisins and continue to knead again.
  4. Sprinkle some flour on the kitchen worktop and then add the dough flattening it out on to the surface. Using a scone cutter, cut the scones and add them to a lined baking tray.
  5. Bake in the oven for 40 minutes, or until browned.
  6. Serve with clotted cream and jam.

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