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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
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from 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.


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  • Spatula TM5/TM6
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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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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