Celestial Roots

 

Spiced Sourdough Pumpkin Scones
 

 

On a rainy day, when kids aren’t at school, it always helps to bake something - get a fire going, put the scones in the oven, play a little chess, and maybe even get a child to do some tidying up while waiting for the light and fluffy goodness encased in a soft but crunchy crust!

 

Pumpkin Scones, with a touch of spice, all natural, and even the baking powder is aluminium free! These scones are delicious, so light and fluffy, and so, so tasty. You really must make these.

 

2 cups mashed pumpkin

2 cups whole spelt flour

1 cup buckwheat flour

1 cup corn flour

1 cup sourdough starter

2/3 cup brown sugar 75 gm butter

1 tbsp molasses

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp vanilla essence

1 tsp coriander, cinnamon, nutmeg combined

 

To 2 cups of cooled mashed pumpkin, add the sourdough starter, the vanilla, the molasses, and the spices. Put aside. Sift the flours, sugar, salt and powders into a bowl. Cut the butter into small pieces, and rub into the flour mix until it somewhat resembles breadcrumbs. Mix in the mashed pumpkin, do not mix too much, just enough to fully wet the dry ingredients. The batter will be stiff, but liquid. Unlike some scones where the dough is formed into a cake and cut, these scones are smoothed onto an oiled baking tray, or into an oiled muffin tin. With the scones on the tray, put the tray in the freezer, and turn the oven on to 210 deg C (400-ish F). When the oven has reached the desired temperature, cook the scones for 20-25 minutes.
Cool briefly on a wire rack, then serve with butter, cream and jam.