Made ‘pumpkin’ scones for Halloween, and wondering why people call ‘pumpkin’ scone, ‘pumpkin’ pie etc. although not ’pumpkin but ‘squash’ they use…. Anyway I baked with mashed Kabocha, Kabocha Squash or Japanese Pumpkin, adored by many Japanese women (as for the beloved kabocha/nankin, pls read Daigaku Imo), and sweetened and flavoured with coconut sugar and coconut milk (+ coconut flakes). Goes well with maple syrup and/or butter. Enjoy!
150 g cooked and mashed Kabocha squash
90 cc/ml coconut milk
250 g all purpose flour
3 tbsp coconut sugar
2 tsp baking powder
a pinch of salt
50 g butter
(optional: 2 tbsp unsweetened fine coconut flakes)
- Preheat the oven to 200°C. Line a baking tray with baking sheet.
- Mix well the mashed kabocha and the coconut milk in a bowl. Set aside.
- Sift the flour, baking powder, coconut sugar and salt into a bowl. Using fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs.
- Make a well in the centre of the mixture and spoon in the kabocha mixture. Using a flat-bladed knife, stir until a sticky dough forms.
- Turn on to a floured work surface and knead very lightly, and roll the dough out until 2cm thick. Using a cutter, cut out scones and place on the baking sheet. Brush the tops of the scones with a little coconut milk.
- Bake for 12-13 mins or until well risen and golden.
* Optional: if you would like more coconut flavour, stir in the coconut flakes after 3.