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Fruity hot cross scones

Fruity hot cross scones

16 serves

25 m

20 m

Ingredients

  • ¾ cup mashed Kent (Jap) pumpkin
  • ½ cup fat-reduced milk
  • 1 egg
  • 2 tablespoons olive oil
  • 2 teaspoons honey
  • 2 cups wholemeal self-raising flour
  • 1 cup self-raising flour
  • 2 teaspoons mixed spice
  • ¾ cup dates, chopped
  • cup sultanas
  • ¼ cup currants
  • 100 g ricotta and ¼ cup honey, to serve

Cross Topping

  • ¼ cup plain flour
  • 2 tablespoon cold water

Glaze

  • 2 teaspoons honey

Method

Step 1

Place pumpkin, milk, egg, oil and honey in a large jug. Whisk to combine.

Step 2

Sift flours and spice into a large bowl, returning any husks remaining in sieve to the bowl. Stir in dates, sultanas and currants. Make well in centre. Add pumpkin mixture. Stir with a round-bladed knife to form a dough.

Step 3

Turn dough onto a lightly floured surface. Gently knead until mixture comes together. Using lightly floured hands, pat out dough to a 2½ cm thickness. Cut into rounds with a 5.5 cm round cutter. Repeat step with dough trimmings, until all the dough is used, making 16 rounds altogether. Place rounds, side by side, on a lightly greased baking tray.

Step 4

To make cross topping, place flour in a small bowl. Stir in about 2 tablespoons water to form a thick paste. Spoon into a snap lock sandwich bag. Squeeze mixture towards one corner of bag. Snip tip. Pipe over rounds to form crosses.

Step 5

Bake in a 190 °C oven (fan-forced) for 18-20 minutes, or until scones are evenly browned.

Step 6

For glaze, place honey in a small heatproof bowl. Microwave honey on high for 10 seconds, until hot. Brush hot honey over scones.

Step 7

To serve, split warm scones in half, lightly spread with ricotta and drizzle with a small amount of honey.

Tips

  • These scones can be frozen for up to 1 month. Separate into individual scones and seal in a freezer bag. To serve, warm individual frozen scones in a microwave oven for about 20 seconds, or wrap a batch of scones in foil and heat in a 160 °C oven (fan-forced) for 10-15 minutes.
  • You will need to cook about 250 g peeled, chopped pumpkin to give ¾ cup mashed pumpkin.
  • Replace mixed spice with ground cinnamon or ground nutmeg, if preferred.

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