Pumpkin scones with apricot and pistachio pesto
For the scones
Ingredients
- 300 g Hokkaido pumpkin flesh
- 500 g spelt flour (type 1050)
- 20 g baking powder
- 100 g Margarine
- 1 tsp salt
- 100 ml almond milk
- 150 g apricot jam
- 250 g Kokosquark
- 3 sprigs of tarragon
- 2 sprigs of coriander
- 3 tablespoons olive oil
- 30 g pistachios
Method · 1 h
- Cook the pumpkin at 160 degrees Celsius (325 degrees Fahrenheit) using conventional oven settings (top and bottom heat) for about 45 minutes, or until tender. The pumpkin should be easily pierced with a knife. Remove the skin and seeds from the pumpkin.
- Thoroughly knead the fruit pulp with flour, baking powder, diced margarine, salt and almond milk.
- Roll out the dough to about a finger's thickness with a little flour, cut out shapes using a small cutter or ring, and place them on a baking sheet. Bake the scones at 180 degrees Celsius (350 degrees Fahrenheit) on the middle rack for about 15 minutes.
- Briefly stir the apricot jam with the coconut quark; the mixture should have a slightly marbled appearance.
- For the pesto, roughly chop the herbs with stems and process them together with the olive oil and pistachios in a mortar (or immersion blender/ food processor/by hand) to a coarse pesto.
- Halve the scones and fill them with pesto and apricot cream. Add a few extra coriander leaves, if desired.
300 g
Hokkaido pumpkin meat
500 g
Spelt flour (Type 1050)
20 g
baking powder
100 g
Salt
100 ml
For the filling
150 g
Apricot jam
250 g
olive oil
30 g
Halve the scones and fill them with pesto and apricot cream.
Add a few extra coriander leaves if desired.