One-Bowl Pumpkin Spice Scones

One-Bowl Pumpkin Spice Scones (4 pieces)

A perfect way to use leftover roasted Hokkaido pumpkin

Ingredients:

• 120 g baked and mushed pumpkin

• 150 g spelt flour

• 30 g oat flour (or almond flour)

• 40 g raw cane sugar

• 8 g baking powder

• 1 tsp pumpkin spice mix (or cinnamon)

• 2 tbsp rapeseed oil with lemon flavor

• Sugar + cinnamon, for sprinkling on top

Instructions:

1. Preheat your oven to 190 °C (375 °F).

2. In a large mixing bowl, combine the spelt flour, oat flour, raw cane sugar, baking powder, and pumpkin spice mix. Mix well.

3. Fold in the baked pumpkin until evenly distributed.

4. Add the lemon-flavored rapeseed oil and gently mix until the dough comes together. Do not overwork.

5. Divide the dough into 4 equal pieces and shape into scones. Place on a baking tray lined with parchment paper.

6. Sprinkle sugar and cinnamon on top of each scone.

7. Bake in the preheated oven for 15 minutes, or until golden brown.

8. Cool slightly before serving. Enjoy warm or at room temperature!