Pumpkin and Date Scones with Raspberry Jam

Name: Pumpkin and Date Scones with Raspberry Jam
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1 cup raspberries (either frozen and thawed or fresh); 2 tbsp fresh lemon juice; 2 tbsp Changing Habits Rapadura Sugar; 2 tbsp butter (melted); 1/3 cup Changing Habits Rapadura Sugar; 1 egg; 1/3 cup almond milk; 1 cup mashed pumpkin (peeled and cooked); 1/4 cup chopped Changing Habits Dates; 1/4 cup Changing Habits Emmer Wheat Flour; 1 tsp baking soda

by Tessa | May 18, 2020 | 0 comments

These Pumpkin Scones are made with beautiful, healthy ingredients. Perfect with a cup of tea and a dollop of butter, ghee or whipped cream and jam!

Yields12 ServingsPrep Time15 minsCook Time40 minsTotal Time55 minsDifficultyBeginner

Ingredients

Raspberry Jam

1 cup raspberries (either frozen and thawed or fresh)

2 tbsp fresh lemon juice

2 tbsp Changing Habits Rapadura Sugar

Scones

2 tbsp butter (melted)

1/3 cup Changing Habits Rapadura Sugar

1 egg

1/3 cup almond milk

1 cup mashed pumpkin (peeled and cooked)

1/4 cup chopped Changing Habits Dates

1/4 cup Changing Habits Emmer Wheat Flour

1 tsp baking soda

Directions

Raspberry Jam

Combine the jam ingredients in a pot and place on a high heat, stirring well until the sugar dissolves and the mixture boils.

Reduce the heat and simmer for 25 minutes, stirring occasionally until the mixture thickens. Set aside to cool.

Scones

Preheat oven to 180 degrees celsius.

Whisk butter, sugar, egg and milk in a large bowl.

Add the pumpkin and dates and continue to stir.

Slowly add the flour and baking powder until a dough-like consistency has formed. If it is too runny add more flour; if it's too thick add more almond milk.

Using hands, mould mixture into small round shapes and place on a lined baking tray.

Bake for 25 minutes or until lightly golden.

Serve with butter or whipped coconut cream.

CategoryBreakfast, Desserts & Treats, Snacks

Ingredients

Raspberry Jam

1 cup raspberries (either frozen and thawed or fresh)

2 tbsp fresh lemon juice

2 tbsp Changing Habits Rapadura Sugar

Scones

2 tbsp butter (melted)

1/3 cup Changing Habits Rapadura Sugar

1 egg

1/3 cup almond milk

1 cup mashed pumpkin (peeled and cooked)

1/4 cup chopped Changing Habits Dates

1/4 cup Changing Habits Emmer Wheat Flour

1 tsp baking soda

Directions

Raspberry Jam

Combine the jam ingredients in a pot and place on a high heat, stirring well until the sugar dissolves and the mixture boils.

Reduce the heat and simmer for 25 minutes, stirring occasionally until the mixture thickens. Set aside to cool.

Scones

Preheat oven to 180 degrees celsius.

Whisk butter, sugar, egg and milk in a large bowl.

Add the pumpkin and dates and continue to stir.

Slowly add the flour and baking powder until a dough-like consistency has formed. If it is too runny add more flour; if it's too thick add more almond milk.

Using hands, mould mixture into small round shapes and place on a lined baking tray.

Bake for 25 minutes or until lightly golden.

Serve with butter or whipped coconut cream.

Pumpkin and Date Scones with Raspberry Jam

Ingredients Directions