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🍰 Crunchy Pumpkin Scones

382 kcal · 30 min · 4 servings

Crunchy Pumpkin Scones Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the pumpkin, halve it, and remove the seeds.
  2. 2. Cut the pumpkin into small cubes.
  3. 3. Halve the oranges and squeeze out the juice.
  4. 4. Pour the orange juice into a pot and add water until you have a total of 250 milliliters of liquid.
  5. 5. Add the cane sugar and the pumpkin cubes to the pot.
  6. 6. Bring the mixture to a boil.
  7. 7. Cook the pumpkin until soft with the lid closed for about 15 minutes.
  8. 8. Puree the cooked pumpkin.
  9. 9. Let the puree cool down completely.
  10. 10. Wash the apricots thoroughly.
  11. 11. Halve the apricots and remove the pits.
  12. 12. Cut the apricots into small cubes.
  13. 13. Put the butter, the remaining sugar, and the salt into a bowl.
  14. 14. Beat the ingredients until creamy using a hand mixer with the whisk attachment.
  15. 15. Fold the egg into the butter-sugar mixture.
  16. 16. Fold the cooled pumpkin puree into the mixture.
  17. 17. Mix both types of flour, cinnamon, and baking powder in a separate bowl.
  18. 18. Add the flour mixture and the apricot cubes to the dough.
  19. 19. Mix everything briefly until just combined.
  20. 20. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  21. 21. Sprinkle some flour on a work surface.
  22. 22. Roll out the dough to about 3 centimeters thick.
  23. 23. Cut out circles with a diameter of about 6 centimeters.
  24. 24. Place the scones on a baking sheet lined with baking paper.
  25. 25. Bake the scones for about 20 to 25 minutes until golden brown.
  26. 26. Serve the scones warm or cooled down.

Nutrition per serving