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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
Metric | Imperial Measurement Conversions

INGREDIENTS

Scones:

300g Butternut pumpkin, peeled and coarsely grated

3 cups Self-rasing flour

50g Unsalted butter, chopped

1 1/2 tbsp Natvia

2 Eggs

1/3 cup Milk

 

Whipped Butter:

150g Unsalted butter, at room temperature

1/2 tsp ground nutmeg

1 tbsp 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.

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