Mini Pumpkin Scones

Since the term began I feel like I’ve been constantly cooking, washing and cleaning in my spare time as opposed to giving my garden the attention it needs and putting energy into my blog. I’m re-learning how to be a working Mum and fast realising that I need to have a good plan at the start of each week otherwise we fall behind fast.

Organisation has become my mantra. I make sure I have everything I need for lunches before the week begins and bake enough snacks for all of us and freeze them. Having all the bits and pieces readily available makes it easy to throw together lunches the night before meaning I won’t resort to prepackaged food. Avoiding processed food and additives and preservatives is a high priority for me.

Another high priority for me, is to make sure there is no ‘rubbish’ in our lunches – as in there is nothing that needs to go into the bin. I use stainless steel lunch containers and unbleached baking paper when something needs to be wrapped. This baking paper can be composted along with any fruit scraps that may be remaining. Sometimes we take juice or coconut water along with us too, I decant from a larger bottle into a small drink bottle to reduce our rubbish and also save money.

The following recipe is my version of the classic ‘Pumpkin Scone’. These are nice on their own, as my children prefer them, or my husband and I have them with butter and chia jam. You can also make them into larger scones, if you prefer. The mini size suits the size of our lunch boxes and are easier for the children to manage. These freeze really well and make around 20 mini scones. Enjoy!

Mini pumpkin scones

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Ingredients
200g cooked, mashed pumpkin
40g maple syrup
50g butter, chilled and cubed
1 Egg
360g white spelt flour
2 tsp baking powder

Thermomix Method
1. Pre-heat oven to 200C (fan forced)
2. Add flour, butter and baking powder to bowl. Turbo x 3 – mixture should look like bread crumbs.
3. Add remaining ingredients and mix 5 seconds/ speed 5 to bring together and then 30 seconds on knead setting.
4. Turn out onto floured surface and gently push together, taking care not to overwork the dough. Use a round scone cutter to cut out the scones and place them closely together on a lined baking tray.
5. Bake for 10-12 minutes.

Traditional Method
1. Pre-heat oven to 200C (fan forced)
2. Add flour, baking powder and butter to a bowl and rub together with finger tips until a breadcrumb texture is formed.
3. Add remaining ingredients, bring together and gently knead without overworking the dough.
4. Once a soft dough is formed turn out onto floured surface and gently push together, taking care not to overwork the dough. Use a round scone cutter to cut out the scones and place them closely together on a lined baking tray.
5. Bake for 10-12 minutes.

Stay posted for my next recipe – cucumber sweet mustard pickles. I have so many flowers on my cucumber plants that I know I’ll be searching for ways to use them up very soon! I have my first three pickling away on the bench ready to be made into a delicious sandwich spread!

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