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Pumpkin Scones

Yields8 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Adapted from Running to the Kitchen

Ingredients
 60 g white flour
 60 g whole wheat white flour
 15 g sugar
 1 tsp dried sage
 ½ tbsp baking powder
 ¼ tsp baking soda
 ½ tsp salt
 115 g butter, grated
 100 g pumpkin puree
 30 ml cream (or milk)
 60 g pumpkin seeds, chopped, divided
Directions
1

Preheat oven to 180°F and line a baking sheet with parchment paper.

2

In a large bowl, combine the flours, sugar, dried sage, baking powder, baking soda and salt then add the grated butter and cut in the butter by hand or with a cutting tool.

3

In a small bowl, whisk together the pumpkin puree and cream then pour the wet mixture into the dry and stir them together until just mixed.

4

Add half the chopped pumpkin seeds then mix together with your hands.

5

Flour a flat surface, turn the dough out and form a large disc that is 2-3cm evenly thick. Cut the circle into 6 or 8 triangle pieces then spread those out evenly on the baking sheet.

6

Top each scone with some of the leftover crushed pumpkin seeds and then bake for 15-18 minutes until they brown lightly.

Nutrition Facts

8 servings

Serving size

1 scone