Over the weekend we cooked a simple roast pumpkin & feta pasta salad.
Whilst preparing our gorgeously bright orange organic pumpkin I decide to chop a little extra to pop into a batch of scones for our sunday morning brunch.
Usually my scone dough is based on the classic butter/flour/sugar combination but thanks to last weeks banana oat cookie recipe I am now inspired to explore healthier versions of my beloved baking favourites.
So with Miss G. tucked into bed sound asleep I took a much needed mummy moment, poured a glass of wine, sunk into the lounge and flicked through my ipad in search of a little clean eating inspiration. It didn’t take long for me to find this pumpkin scone recipe thanks to the gorgeous site The Healthy Chef – Teresa Cutter. Teresa is a qualified chef and nutritionist and I was in awe scanning through her collection of healthy yet utterly delicious recipes, so many of which, with a few little tweaks, will make fantastic additions to my baby led weaning repertoire. Teresa also offers nutritional advice along with each recipe which is fantastic for a nutritional novice like me.
The next morning I was so excited to pull out our gorgeously roasted pumpkin to stir together these lovely little scones which couldn’t have been easier. Simply combine the dry ingredients in one bowl, the wet ingredients in another and mix them together to form a dough. Cut into rounds, pop on a baking tray and bake for 20 minutes or so. Easy peasy.
For our sunday morning brunch we all sat together on the sun drenched balcony to enjoy our pumpkin scones. Miss G. enjoyed hers alongside wedges of apple whilst daddy smothered his with lashings of butter and maple syrup undoing all of the nutritional value I’m sure. What’s the saying…you can lead a horse to water but you can’t make him drink?
To create a lovely little batch of gorgeously healthy pumpkin scones simply…
Begin by placing the wholemeal flour, baking powder, cinnamon and sultanas in a large bowl and mix to combine.
In a small bowl place the pumpkin, melted butter, vanilla and maple syrup and mix to combine.
Pour the wet ingredients into the dry and use your fingertips to form a soft dough.
Scatter a little flour and half the oats on a chopping board. Place the scone dough on top of the flour/oats and flatten to about 5 centimetres thick. Place a little extra flour and oats on top of the scone dough. Cut the scones into rounds using a scone cutter or cup dipped in a little flour.
Place the scones onto a baking tray lined with parchment paper and pop into a preheated 180 degree oven for 20 minutes or until golden and cooked through.
Serve alongside a little fruit for a delicious and nutritious breakfast or morning tea.
pumpkin scones
adapted from The Healthy Chef, Teresa Cutter’s pumpkin scones
INGREDIENTS
2 cups wholemeal flour
2 teaspoons baking powder
1 teaspoon cinnamon, ground
1/2 cup sultanas
1 cup roasted mashed pumpkin
60 grams butter, melted
1 teaspoon vanilla essence
1 tablespoon maple syrup
1 cup oats
METHOD
Preheat oven to 180 degrees celsius. Place the flour, baking powder, cinnamon and sultanas in a large bowl and mix to combine. In a small bowl place the pumpkin, butter, vanilla and maple syrup and whisk to combine. Pour the wet ingredients into the dry and use your fingertips to form a soft dough. Scatter a little flour and half the oats on a chopping board. Place the scone dough on top of the flour/oats and flatten to about 5 centimetres thick. Place a little extra flour and oats on top of the scone dough. Cut the scones into rounds using a scone cutter or cup dipped in a little flour. Place the scones on a baking tray lined with parchment paper and bake for 20 minutes or until golden and cooked through. Serve warm or at room temperature alongside a little fresh fruit.
You might also like…
blueberry scones
roast pumpkin & feta couscous salad
roasted pumpkin & feta pasta salad
Those hands are absolutely adorable! Amazing photo! I’m going to pin this so I can look at them again. Enjoy them while you can!
Oh thank you! Yes Miss G. has been my little helper in the kitchen lately. So cute but she gets into everything!!! Ahhh!:-)
Yes, I have a little helper too. Thank goodness for nap time!
What is the age range for giving babies muffins, loaf slices etc.? I just started BLW so I’m a bit nervous.
Hi, I really like your recipies but my soon is only 7 and 1/2 months old- which ones are suitable? (We went down the puree route but I am trying to get him more comfortable with finger foods for entire meals ect) Do you give your daughter the food as pictured or do you break it up for her? Thanks 🙂
I wasn’t sure how these would work, but they are delicious! (Too many oats though? I used about half). Just wanted to say, your web site is fabulous and I have told loads of other mums about it. I was directed here by the Baby Led Weaning facebook page.
Thank you! So happy you’re enjoying my blog x
Hi, can I start my little one on these recipes from 6 months? We’re trying spoon feeding and its a big battle field. He’s 6 months 3 weeks on Monday so thinking of BLW route. Your recipes rock btw xx
Thank you! Good luck with your little one x
Just Made these so yum not sure there will be any left for my little one 😉
Do you think I’d be able to use canned pumpkin for this recipe? Time is of the essence and I don’t know if I’ll be able to roast my own pumpkin 😉
Hi,
Can I start by saying your website/blog is amazing! I didn’t do baby led weaning with my son (now 3) and whilst he is a good little eater, I decided to take a different approach with my daughter (7mths). Your recipes are so inspiring and my aim is to cook as many as I can before I return to work in June! It makes meals times so easy without having to sit & spoon feed a little one, I can give my time to both my children and my hands are free to eat too!
My question is relating to quantities (Google answers vary), being from the UK we don’t measure quantities in ‘cups’ I was just wondering what weight your cups are. Thanks
Hi! Welcome! I am so happy to hear you’re enjoying my recipes. I use standard Australian cups which are only ever so slightly different to US. I have started however to include the weight (in grams) for the ingredients listed to help UK mamas with cooking my recipes. X
Thank you so much for your wonderful variation on The Healthy Chef’s recipe. These were just the right balance of yum and health for my son’s Autumn celebration at school this week (Australia, Southern hem) Kids and adults alike loved them! Well done 🙂
Yay! I am so happy you loved them! Have a great weekend xxx
Hi there, loving your blog! Wondering if these freeze ok?
Thank you! Yes they freeze wonderfully. Happy baking xxx
I just made these scones, delicious! I didnt have any wholemeal flour so I used half white and half wholemeal spelt. Also used a mix of dates and prunes. My 20month old son is wolfing one down now, and hopefully his brother will like them too. Your website is fantastic for lunchbox inspo!
Thank you Emma! So delighted to know you enjoyed the pumpkin scones and your flour combo works. Sounds delish. Kayla xx