About this recipe:If you like pumpkin, you'll love these. They are more like a muffin than a traditional scone. I've altered the recipe to make them healthier.
250g plain flour
240g wholemeal flour
4 teaspoons baking powder
1 1/4 teaspoons bicarbonate of soda
1/2 teaspoon ground ginger
1/2 teaspoon allspice
3 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
4 tablespoons butter, softened
8 tablespoons apple sauce
2 eggs, beaten
400g pumpkin puree
125g finely chopped pecans
3 tablespoons sugar
2 teaspoons ground cinnamon
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:14min › Extra time:6min › Ready in:35min
Preheat oven to 190 C / Gas 5. Lightly grease 2 baking trays.
In a large bowl, stir together flours, baking powder and bicarb. Mix in ginger, allspice, cinnamon, cloves and salt. Set aside.
In a separate large bowl, cream butter until fluffy. Mix in apple sauce, then slowly stir in 400g sugar until well blended. Mix in the eggs and pumpkin. Gradually mix the dry ingredients into the wet ingredients. Then stir in pecans and sultanas.
Drop by heaping tablespoonfuls onto baking trays, leaving 5cm between scones. Flatten scones with the back of the spoon.
In a small bowl, stir together 3 tablespoons of sugar and cinnamon, and sprinkle on top of scones.
Bake in a preheated oven until golden brown, about 12 to 14 minutes. Remove, and let cool on baking trays 5 minutes before removing to wire racks to cool.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.