Pumpkin Scones With Jelly

May 30, 2023May 30, 20230 14

Pumpkin Scones with Jelly, a perfect breakfast recipe for a healthy start of your day

by The Chefin Breakfast/Brunch

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

210

Sugar

Fat

Pumpkin Scones with Jelly are a delicious breakfast or snack option that are perfect for fall. The warmth of the pumpkin and spices like cinnamon and nutmeg make these scones the perfect comfort food. This recipe uses cooked pumpkin to add extra nutrition and fiber to the scones. Served with your favorite jelly, these scones are a sweet and satisfying way to start your day.

Instructions

1.	Preheat your oven to 400°F.
2.	In a large bowl, add the self-rising flour, mashed cooked pumpkin and sugar. Mix but do not overwork.
3.	In a separate bowl, whisk together the beaten egg and milk. Add it to the flour mixture, stirring until just combined.
4.	Turn out the mixture onto a lightly floured surface and knead a few times.
5.	Use a rolling pin to roll out the mixture to a 1 inch thickness and cut into 8 wedges.
6.	Place the wedges on a baking sheet lined with parchment paper.
7.	Bake for 15 minutes or until golden brown.
8.	Serve with your favorite jelly.

PROS

Pumpkin Scones with Jelly are a delicious breakfast or snack option.
The pumpkin adds extra fiber and nutrients to the scone.

This recipe is easy to make and requires minimal effort and time.

CONS

Scones are often high in calories and fat.
This recipe uses self-rising flour which may not be suitable for those with gluten sensitivity or wheat allergies.

HEALTH & BENEFITS

Pumpkin is rich in fiber, vitamins and minerals. It is high in beta-carotene, an antioxidant that can help to protect the body from disease and promote healthy skin.
Scones are not typically considered a healthy food, but this recipe incorporates pumpkin which adds extra health benefits.

	2 tablespoons unsalted butter
	1 tablespoon sugar
	1 medium egg , beaten
	1/4 cup cooked pumpkin , mashed
	1/4 cup milk
	1 2/3 cups self-rising flour