Thermomix Pumpkin scones
As you can see, I like a bit of scone with my butter, and it seems that many of you do too, if the facebook post is anything to go by :) I’m making this post quick and short, so I can get this up in time, just in case any one would like to make these for Mothers Day morning tea.
I’ve been making these just recently to have something in the freezer to quickly take out and heat, for morning tea. Autumn has bought some very cold mornings recently, and my house is even colder, so when I’m sitting at my desk (editing the new book), a warm cup of tea and scone is just what the doctor ordered. I love scones, any flavour just about (so long as it’s not chocolate or too weird), and think pumpkin and date is in the top 5. And, there’s no reason you can’t chop up a lot of glace ginger and put that in also.
So whether you are making these for a Mothers Day treat, or just a warm something on a busy working day, I hope you enjoy them as much as I do. I’ll be making a batch at Mum’s tomorrow for her freezer, so she too has some treat goodness for a cold morning on hand…. x Jude
Ingredients
2 cups | 260 gm white spelt
(or 1 cup /130 gm white spelt and 1 cup / 145gm wholemeal spelt.)
(or if using wheat, weigh both white and wholemeal to equal 130 gm each, not their regular 150gm. This should help make the recipe workable for you, both for leavening and for liquid added)
2 teaspoons baking powder
1/4 teaspoon baking soda (bicarbonate of soda)
1 tablespoon rapadura sugar
100 gm well chilled butter
1/2 - 3/4 cup chopped dates - fresh or dried
3/4 cup cooled, mashed pumpkin (make sure it's lush and ripe, jap or butternut)
1 teaspoon apple cider vinegar
1/2 cup buttermilk (+ extra if using wheat possibly)
1/2 cup full cream non -homegenised milk ( + extra if using wheat possibly)
As you know, I love baking with spelt.. I far prefer it’s flavour and crumb to that of wheat. I use 100% white spelt for these scones with a preference in Australia for the Demeter Mills brand – I love that it still has some bran and germ in it, but is not too heavy. If you are using wheat, you will get the best results from low protein / cake flour and again in Australia I like Demeter Mills (both white and wholemeal). If you are making this with wheat, you will most likely find you need a little more milk. I use the full 1 cup for spelt, but remember in wholefood baking world – most often, you as the baker need to assess the batter – real ingredients are infinitely variable. Can I say, these are super delicious with fig jam ? !
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