Wholefood Cooking

Pumpkin and Date Scones

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As you can see, I like a bit of scone with my butter, and it seems that many of you do too, if the facebook post is anything to go by :) I’m making this post quick and short, so I can get this up in time, just in case any one would like to make these for Mothers Day morning tea.

I’ve been making these just recently to have something in the freezer to quickly take out and heat, for morning tea. Autumn has bought some very cold mornings recently, and my house is even colder, so when I’m sitting at my desk (editing the new book), a warm cup of tea and scone is just what the doctor ordered. I love scones, any flavour just about (so long as it’s not chocolate or too weird), and think pumpkin and date is in the top 5. And, there’s no reason you can’t chop up a lot of glace ginger and put that in also.

So whether you are making these for a Mothers Day treat, or just a warm something on a busy working day, I hope you enjoy them as much as I do. I’ll be making a batch at Mum’s tomorrow for her freezer, so she too has some treat goodness for a cold morning on hand….   x  Jude

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Pumpkin and Date Scones

Ingredients

2 cups | 260 gm white spelt
(or 1 cup /130 gm white spelt and 1 cup / 145gm wholemeal spelt.)
(or if using wheat, weigh both white and wholemeal to equal 130 gm each, not their regular 150gm. This should help make the recipe workable for you, both for leavening and for liquid added)
2 teaspoons baking powder
1/4 teaspoon baking soda (bicarbonate of soda)
1 tablespoon rapadura sugar
100 gm well chilled butter
1/2 - 3/4 cup chopped dates - fresh or dried
3/4 cup cooled, mashed pumpkin (make sure it's lush and ripe, jap or butternut)
1 teaspoon apple cider vinegar
1/2 cup buttermilk (+ extra if using wheat possibly)
1/2 cup full cream non -homegenised milk ( + extra if using wheat possibly)

As you know, I love baking with spelt.. I far prefer it’s flavour and crumb to that of wheat. I use 100% white spelt for these scones with a preference in Australia for the Demeter Mills brand – I love that it still has some bran and germ in it, but is not too heavy. If you are using wheat, you will get the best results from low protein / cake flour and again in Australia I like Demeter Mills (both white and wholemeal). If you are making this with wheat, you will most likely find you need a little more milk. I use the full 1 cup for spelt,  but remember in wholefood baking world  – most often, you as the baker need to assess the batter – real ingredients are infinitely variable. Can I say, these are super delicious with fig jam ? !!!!

Directions

Pre heat oven to 200 c or 180c fan forced. Dust a baking tray with a little flour.

Add the flour/s and rapadura to a medium size bowl and sift in the baking powder and baking soda. Add the dates and whisk through to evenly distribute the ingredients.
Mix the milks together in a cup and set aside. Add the pumpkin to a small bowl, together with the vinegar. Add 3/4 a cup of milk and mix through – you may not need the remaining 1/4 cup, but you most likely will.

You can rub the butter in by hand, or do it nice and quickly in a food processor. If doing by hand, rub the butter into the flour until it resembles coarse breadcrumbs, but is not at all melted. If using a food processor (I do it in my thermomix) PULSE 2 – 3 times, until it resembles small breadcrumbs. Do not just process it, but rather pulse – this throws the mix up and keeps it light. Again, if using a processor, turn it now into a mixing bowl, don’t attempt to add the liquids to the processor, you will get a better end result this way. I know, it’s another dish to wash, but worth it. Add the pumpkin and milk mix to the flour, and mix through with a butter knife, mixing the wet into the dry. Add the extra milk if you feel it needs it, any degree of bran of germ in the mix will almost guarantee you will. But basically you are looking for a mix that is holding together with no dry flour bits, but not at all wet, something you can pat out easily. If using wheat, add more of both milks as required.

Sprinkle a work surface with a little flour and turn the mix out onto this flour – pat out to a rectangle about 2 – 3 cm high, and then cut into 9 or whatever you would like. You may need to flour your knife in between cutting. Transfer the scones to the baking tray and bake for 15 – 25 minutes or until puffed, golden and the middle scones are cooked.