Pumpkin & Medjool Date Scones

Pumpkin & Medjool Date Scones
Pumpkin & Medjool Date Scones

Now that it’s Autumn here in Australia, these Pumpkin & Medjool Date Scones make for perfect weekend baking. There’s nothing more comforting that the smell of the sweet spices wafting through the kitchen.

The scones are sweetened only with fresh Medjool dates, which are sliced and studded throughout the mixture. I developed the recipe for Natural Delights® so I used their Pitted Medjool dates. Since the pits have been removed for you, it’s quick and easy to slice them up. You can keep the slices chunky or make them finer, whichever you prefer.

These are American-style scones, where you shape the mixture into a large disc and chop it up into wedges. This process is quicker and easier than traditional Australian or British scones, where you have to cut the mixture into individual discs with a scone cutter. The scones are also grain-free, so a handy recipe for people who are strictly gluten or grain free, or keeping carbohydrates low.

Pumpkin & Medjool Date Scones
The scones are gluten-free, grain-free and vegan.

Pumpkin & Medjool Date Scones

Serves: 8 scones
Prep time: 15 mins
Cook time: 25 mins

Ingredients

  • 1 cup almond meal
  • 1/4 cup coconut flour
  • 1 teaspoon (gluten-free) baking powder
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • Pinch of sea salt
  • 10 x Natural Delights® Pitted Medjool Dates, sliced
  • 1/2 cup pumpkin purée
  • 3 large free-range eggs
  • 1/4 cup extra virgin coconut oil, melted
  • 1 teaspoon pure vanilla extract

Method

  1. Preheat your oven to 200°C and line a large tray with baking paper.
  2. Mix the almond meal, coconut flour, cinnamon, ginger, nutmeg, cloves, baking powder and salt in a large bowl to remove any lumps. If your coconut flour is very lumpy, it’s best to sift it. Stir through the sliced Medjool dates.
  3. In a separate bowl, beat the pumpkin purée, eggs, melted coconut oil and vanilla extract together until smooth.
  4. Pour the pumpkin mixture into the dry ingredients and mix together until you get a wet dough.
  5. Tip the dough onto the lined tray and shape it into a disc with your hands, roughly 20cm wide.
  6. Using a large sharp knife, cut the disc diagonally into 8 pieces, using the knife to push the pieces apart so that they’re not touching. Bake in the preheated oven for about 25 minutes or until browned.
  7. Once the scones are cooled, store them in an airtight container in the fridge.

Notes:

I used this pumpkin purée, which I bought from Coles in Australia (it’s 100% pumpkin). However, you can make your own pumpkin purée by roasting some pumpkin and then mashing the flesh into a purée. If you do this, I would suggest roasting the pumpkin instead of boiling it because you don’t want the purée to be too wet.

You might also like my Spiced Pumpkin Loaf with Dark Chocolate & Pecans.

LEAVE A REPLY

Please enter your comment!
Please enter your name here