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Dairy-free Pumpkin Spice Scones



16 piece(s)

Scone mixture

  • 200g cooked, cooled pumpkin
  • 1 large egg
  • 50g caster sugar
  • 60g Grapeseed Oil
  • 375g wholemeal spelt flour
  • 2tsp mixed spice
  • 1tsp bicarbonate soda
  • 1 1/2tsp cream of tartar
  • pinch salt
  • 6
    Preparation 30min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

  1. Preheat oven to 200C and cover a slice tin with baking paper

    Weigh pumpkin, caster sugar and oil into mixing bowl


  2. Add the egg and combine ingredients, gradually increasing to speed 4 for 20 seconds or until pumpkin is smooth 


  3. Pour in flour, spice, bicarb, cream of tartar and salt; mix 25 seconds/dough(interval) speed.


  4. Tip the mix onto a floured surface and gently bring together with your hands.  Flatten to about 3cm thickness and cut into 16 small scones.


  5. Put onto the prepared tray and bake for 10-14 minutes (depending on your oven).  To test doneness, the scones should sound hollow when tapped on the bottom.  Serve with coconut cream and jam/honey.


Accessories you need

  • Spatula TM31
    Spatula TM31
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Leave out the spice for a traditional pumpkin scone.

Plain or wholemeal flour can be used instead of spelt.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • I made these with organic

    Submitted by sandylea18 on 20. July 2016 - 08:35.

    I made these with organic Amber pumpkin, organic egg, 3/4 teaspoon of tartaric acid as I didn't have any cream of tartar and rice bran oil because that is what I had. I also added 10gram of beetroot, acai powder.

    The dough was a little sticky so I baked it as a slice and just cut it. Turned out lovely.Thanks for the recipe.

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