Savoury pumpkin scones

I often get asked where the ideas for my recipes come from. Sometimes, I just make things up on the spot, others are inspired by something I have read or seen in a magazine or on the internet. Occasionally, an idea rumbles around in the back of my mind for a long time then suddenly comes together. These pumpkin scones are in that category.

Before my dairy-free and plant-based days, I had an amazing recipe for pumpkin scones that I think appeared in a Riverford veg box. They were delicious. It disappeared when we packed up our house for storage whilst we were overseas never to be found, and no longer on the Riverford website (or not that I could find anyway). Now I cook mainly fat-free as well, I wanted to work out how to successfully replace the fat ingredient, using pumpkin puree as an oil and egg replacement; a few attempts resulted in very dense, bullet-like scones. Not  for general consumption!

Finally, I cracked it! These savoury pumpkin scones are seriously satisfying and tasty, as well as super healthy. And they are just like normal scones in texture and weight, not a bullet in sight! Perfect for lunch or afternoon tea, they’re also fabulous dunked in a warming winter soup.  Definitely worth the time spent thinking about them!

Savoury pumpkin scones (makes 6x7cm wide scones)
400g spelt flour (use plain gluten free if needed)
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons dried thyme or sage
150g pumpkin puree*
2 tablespoons olive oil
2 tablespoons ground flaxseed mixed with 6 tablespoons of water
4 tablespoons rice or soya milk
a few pumpkin seeds for decoration

* I make my pumpkin puree by roasting a few slices of pumpkin or squash with the skin on in the oven, covered with tin foil (the steam helps it cook and retain it’s fluid). When cooled, I removed the skin and then mashed it in a bowl before adding the other wet ingredients.

Pre-heat the oven to 200ºC/400ºF/Gas mark 6. Line a baking tray with parchment or a silicon baking mat.

Mix the pumpkin puree, olive oil, flaxseed and water and the rice milk together in a bowl. Make sure they are well combined. In another bowl, add the flour, baking powder, salt and herbs and mix together well. Pour the wet ingredients into the dry and cut in with a knife until the mixes start to combine, then use your hands to bring it all together.

Remove from the bowl and knead gently on the worktop until you have a soft dough. Carefully flatten the dough with your palm until it’s spread a bit and 3cm thick. Using a 7cm wide cookie cutter, cut out your scones and place onto the baking tray. Re-knead the dough and flatten a couple of times until you have used it all up. Brush the tops with dairy free milk and add pumpkin seeds for decoration. Bake in the oven for 14-18 minutes until lightly golden on top and firm on the bottom. Remove from the oven and leave to cool on a tray. Enjoy!

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