Are you looking for something a little different this Halloween? Well look no further! Charlie has created a scone recipe to die for, mwah ha ha ha.
Made with pureed pumpkin, delicious spices and chopped hazelnuts, these refined sugar free, vegan scones can be enjoyed both savoury and sweet. Topped with lashings of hazelnut butter and our award winning original drinking chocolate sauce (oh my, what a combo), these are devilishly moreish and extremely easy to make!
MAKES 6 SCONES
200g self raising flour
25g coconut sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
50g roughly chopped hazelnuts
30g coconut oil
25g almond milk (or any)
1/4 tsp vanilla essence
75g pumpkin purée (tinned or fresh. Fresh- peel and large dice pumpkin, boil gently until soft, strain well, place in saucepan and gently dry it out on heat to remove excess water whilst crushing to a purée)
To serve- hazelnut butter and broma
Hazelnut butter and Broma chocolate sauce
Preheat the oven to 210C and line tray with baking parchment
Combine dry ingredients
Add coconut oil and using two knives, chop the coconut oil into the dry ingredients until no lumps left
Stir in wet ingredients and knead enough until it forms a dough. (Looks dry at first but work it a little and it’ll form a dough)
Using a rolling pin or yours hands, form dough into a circle that’s about an inch thick.
Cut into six segments and brush with a little with almond milk
Separate slices and place on a parchment lined baking tray.
Bake until golden brown (12-15 mins)
Note: You could try replacing the self raising flour with oat flour and 1/2 tsp of baking powder for a gluten free version