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Pumpkin and Date Scones with Raspberry Jam

Yields12 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

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!

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)
 0.3 cup Changing Habits Rapadura Sugar
 1 egg
 0.3 cup almond milk
 1 cup mashed pumpkin (peeled and cooked)
 0.25 cup chopped Changing Habits Dates
 2.5 cups Changing Habits Emmer Wheat Flour
 1 tsp baking soda
Directions
Raspberry Jam
1

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

2

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

Scones
3

Preheat oven to 180 degrees celsius.

4

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

5

Add the pumpkin and dates and continue to stir.

6

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.

7

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

8

Bake for 25 minutes or until lightly golden.

9

Serve with butter or whipped coconut cream.

Nutrition Facts

Servings 12