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Proudly Australian

Pumpkin Scones with Whipped Butter

There's nothing quite like waking up to a delicious, freshly baked batch of scones, especially when these Pumpkin Scones with tasty Whipped Butter. Give this recipe a go, you won't regret it!

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

Serves: 12

Prep: 15 minutes

Cook: 15 minutes

Ingredients

Scones:

300 g Butternut pumpkin, peeled and coarsely grated

450 g Self-rasing flour (3 cups)

50 g Unsalted butter, chopped

1.5 tablespoon Natvia

2 Eggs

80 g Milk (1/3 cup)

Whipped Butter:

150 g Unsalted butter, at room temperature

0.5 tablespoon ground nutmeg

1 tablespoon Natvia

Method

  1. Pre-heat oven to 220C.
  2. Grease base and sides of a 19cm x 30cam lamington pan.
  3. Place pumpkin, flour, butter, and natvia in a food processor. process until mixture resembles fine breadcrumbs.
  4. Add eggs and milk. Pulse until mixture starts to form a dough.
  5. Turn dough out onto a lightly floured bench. Knead lightly. Roll to 3cm thick. Using a 6cm round cutter dipped in four, cut out about 12 rounds, re-rolling remaining dough. Place scones, touching side-by-side, in prepared pan.
  6. Cook in a very hot oven for about 10 - 15 minutes, or until golden brown.
  7. Meanwhile, to make whipped butter, beat all ingredients in a small bowl with an electric mixture until pale.
  8. Split warm scones in half and spread with whipped butter to serve.
Carbs Pro Fats Energy KJ Calories Serving size
26.7g 2.8g 15.5g 1250 298 100g
AFTERNOON TEA, BREAKFAST, BUTTER, PUMPKIN, PUMPKIN SCONES, PUMPKIN SCONES WITH WHIPPED BUTTER, SCONES, WHIPPED

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