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Butternut Squash, Cinnamon and Pecan Scones

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 Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 scones


  • 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


  • 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.


CNM recommends the use of organic ingredients.

Recipe from the Natural Chef Kitchen.

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