Pumpkin sultana scones

    (56)
    35 min

    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.


    55 people made this

    Ingredients
    Serves: 36 

    • 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
    • 400g sugar
    • 2 eggs, beaten
    • 400g pumpkin puree
    • 125g finely chopped pecans
    • 325g sultanas
    • 3 tablespoons sugar
    • 2 teaspoons ground cinnamon

    Method
    Prep:15min  ›  Cook:14min  ›  Extra time:6min  ›  Ready in:35min 

    1. Preheat oven to 190 C / Gas 5. Lightly grease 2 baking trays.
    2. In a large bowl, stir together flours, baking powder and bicarb. Mix in ginger, allspice, cinnamon, cloves and salt. Set aside.
    3. 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.
    4. Drop by heaping tablespoonfuls onto baking trays, leaving 5cm between scones. Flatten scones with the back of the spoon.
    5. In a small bowl, stir together 3 tablespoons of sugar and cinnamon, and sprinkle on top of scones.
    6. 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.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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    Reviews & ratings
    Average global rating:
    (56)

    Reviews in English (45)

    by
    137

    I'm giving this recipe 4 stars because of the fabulous flavour. However, the method was a little off for me. I've never personally used a scone recipe where you cream the butter and sugar. I could see it working for a drop scone, but if you want triangle scones like the picture I suggest using this method. 1.Mix the flours, b.p, b.s, spices, salt and sugar (I used brown sugar instead of white and decreased it to one cup) in your bowl. 2. Cut in cold butter, (I omitted the applesauce and increased the butter to 1/2 cup)similar to a pie dough method, but leave chunks of butter a bit larger. 3. Mix in the raisins and pecans (I used one cup of each). 4. Whisk together the eggs and pumpkin, then mix into the dry ingredients. If you overmix it, it might get a little sticky, but just flour your board a little when rolling the dough into a flat round (about the size of a side plate) and it'll be fine. 5. Cut into 8 wedges, brush with water, then sprinkle with brown sugar. I work in a cafeteria and my customers go nuts over these! Hope you will too!  -  12 Oct 2007  (Review from Allrecipes US | Canada)

    by
    28

    I made some modifications to the recipe. I mixed all dry ingredients together, cut in 1/2 cup cold butter until coarse crumbs, then mixed in the raisins and nut. In a separate bowl I whisked the eggs and pumpkin puree together, then added to the dry ingredients, just until blended. I divided the dough into 3 equal parts and rolled each into rounds, then cut each into 8 wedges. I brushed each scone with milk then sprinkled the cinn/sugar mixture on top. These were quite yummy!!  -  13 Nov 2008  (Review from Allrecipes US | Canada)

    by
    21

    These were very good, I saw the comments about how these scones are very muffin-like, so I decided to actually make them as muffins. I halved the recipe and made 12 large muffins.  -  12 Jun 2006  (Review from Allrecipes US | Canada)

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