Ahh the humble scone, a winter snack smothered in butter and jam enjoyed with a hot cup of tea. Except we haven't actually made it to winter yet and I don't eat butter. Nonetheless I'm hoping you'll indulge me as I couldn't resist sneaking this recipe through as a resounding success of a vegan scone. A die-hard scone fan will no doubt scoff at a version without butter and to their credit I would probably agree that it's not going to taste quite the same. But you know what, this scone comes pretty close, I've experimented with a few recipes in the past and this one is a winner.
Thank you Teresa Cutter, aka The Healthy Chef, it was her recipe that I adapted below.
Spiced Butternut Squash Scones
250g of steamed butternut squash
2 cups of whole spelt flour
1 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg powder
Pinch of salt
2 tsp baking powder
1/4 cup coconut oil
1 tbsp maple syrup
1/2 tsp black sesame seeds, optional
1/2 tsp sesame seeds, optional
Date syrup for brushing
Preheat the oven to 180 degrees celsius/350 degrees fahrenheit.
Mash the steamed butternut squash, then add the maple syrup and coconut oil. Combine. In a separate bowl mix the spelt flour, salt, baking powder, ginger, cinnamon, cloves and nutmeg together. Add the squash mix to the dry ingredients and gently bring them together with your fingers to make a soft dough. It's important not to overwork the dough as this will result in tough scones.
Line a baking tray with a sheet of baking parchment. Place the dough on the tray and flatten evenly with the palm of your hand to about 5cm in height. Then using a sharp knife cut into squares or use a cutter to shape into rounds. Separate the scones on the tray and scatter the sesame seeds on top. Bake for about 20 minutes until cooked. Brush or drizzle the date syrup on the hot scones before serving. Makes 6 large scones.
Adapted from the "Pumpkin Scones" recipe on www.thehealthychef.com