Oh holy mother Mary…finally Christmas has arrived, yaaay! Being a big time sucker for this amazing holiday has the benefit that instead of going around grumpy about the cold, overload of people, decorations everywhere, extra pounds gaining up etc. I go around with a goofy smile and stuff my head with delicious baked goods.
These lovely scones (that by the way are looong gone) are a perfect treat to go a little crazy in! They are both filled with vegetable, gluten free, sugar free and filled with glorious warm christmas spices. They can be enjoyed for breakfast, midday snack or as a little night treat with a cup of warm moulded wine. Because in my opinion the secret about not going up too many sizes during Christmas, is that you need to incorporate the lovely Christmas foods into your regular diet and not just add it all on top of it. That is why these have been part of my breakfast the last 4 days!
I have alway had a crush on soft, moist and semi sweet baked goods. These include cinnamon rolls, banana bread, squash bread, croissants and of course SCONES! Normally scones are filled with butter sugar and refined flour, and I must admit that the product of these ingredients is rather awesome but not really healthy at all! So my version is gluten free (based on whole grain nutrient filled flours), has a generous lump of organic butter and sweetened with dates – and of course packed with beta carotene boosting hokkaido pumpkin!
So I think it is safe to say that these can be enjoyed as a wholesome breakfast and as the same time stimulate your holiday spirit and Christmas craving tastebuds.
Pumpkin Scones with Warm Spices – Gluten and Sugar free
Makes 10 scones
350 g gluten free flour (I mixed buckwheat + rice flour) alternative use corn flour, oat flour, quinoa flour.
1 Tbsp corn starch
2 tsp cinnamon
1 tsp cardamom
1/2 tsp cloves
1/2 tsp ground vanilla
1 tsp baking powder
1/2 tsp baking soda
A generous pinch of salt
50 g cold soft butter, in cubes
1 egg, whisked
3/4 cup neutral yoghurt
250 g grated hokkaido pumpkin (with the skin)
8 soft dates, mashed with a fork (add a little boiling water if the dates are to chewy)
Preheat oven to 200 ºC / 400 ºF (with fan).
In a large bowl mix all the dry ingredients. Add the cold butter and use your hands to crumble it into the flour, as fast as possible. Add date paste and eggs and use a fork to mix everything together. (alternatively use a food processor for every step up until now). At last add yoghurt and pumpkin and assemble the dough into a slightly sticky ball. Transfer dough to a lightly floured surface and pat into a circle (around 3-4 cm/1,25-1,50 inch thickness). Cut into 8 wedges and transfer to a parchment-lined baking sheet. Make sure there is space between the wedges otherwise it is difficult to get them baked all the day through. Bake in the oven for 18-20 min (maybe less, depends on your oven). Enjoy warm straight from the oven with some cold butter or a dollop of wiped cream, cream cheese or creme fraiche.