Recipe PUMPKIN SCONES
Recipe
Ingredients
• 420 g Pastry flour
• 200 g Be Better plant-butter cubes (cold)
• 46 g Brown sugar (raw cane sugar/cassonade)
• 2 g Salt
• 25 g Baking powder
• 4 g Apple cider vinegar
• 4 g Cinnamon powder
• 260 g Pumpkin puree
• 100 g Toasted pumpkin seeds
• 100g Candied pumpkin
Preperation
1. Mix all the ingredients except the last 3, in the stand up
mixer using the dough hook until the butter is incorporated.
(medium speed)
2. Add the puree, continue mixing.
3. Once incorporated add the toasted pumpkin seeds and
candied pumpkin.
4. Let it rest for 15 minutes in the fridge.
5. Roll out the dough at 3.5 cm height.
6. Cover and let it rest in the fridge for 4 hours.
7. Cut with a 6 x 6 x 6 cm square frame, keep them in the frame/
mould for baking.
8. Spray water on top of the scones and bake for 22 minutes
at 165 °C.
