Butternut Squash, Cinnamon and Pecan 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.