Butternut Squash, Cinnamon and Pecan Scones

These deliciously sweet and fragrant scones are the perfect treat. The recipe is created from a base of ground almonds and ground flax seed, with roasted squash added for sweetness and to help bind the scones. Perfect to serve hot or cool with chia jam or a little coconut oil.

Prep Time

Cook Time

Total Time

Servings:

scones

Ingredients

225 grams Ground almonds
2 tsp coconut oil
1 tsp apple cider vinegar
1 tsp ground cinnamon
100 grams roasted butternut squash (peeled)
1/2 tsp bicarbonate of soda
40 grams ground flaxseed
40 grams arrowroot powder
30 grams chopped pecans
2.5 tbsp maple syrup
1/4 tsp sea salt
1/5 tsp ground mace

Instructions

Preheat the oven to 150 degrees Celsius, 130 degrees fan assisted and line a shallow oven tray with baking paper.
Add the ground almonds, ground flaxseed, arrowroot, cinnamon, mace, bicarbonate of soda and salt to a food processor. Pulse to combine.
Add the roasted squash, apple cider vinegar and maple syrup and blend to combine.
Add the chopped pecans to the food processor and briefly pulse to combine until evenly distributed throughout the dough.
Add the coconut oil and blend until you have a slightly tacky dough. The dough should not be dry or too sticky.
Scoop the scone dough from the food processor and roll into a large ball and place on the lined baking tray.
Press the dough down slightly so that it is of an even thickness – about 1 and ¼ inches - and use a scone cutter to cut 4 scones from the dough. You can make more, or less, dependent on the size of your cutter, or simply shape the dough with your hands.
Transfer to the oven to bake for 25-30 minutes, until golden brown all over and cooked through.
Leave to cool a little before serving.