Pumpkin Emmer Scones with Dates

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These pumpkin scones, lightly scented with nutmeg, with freshly milled emmer flour and dates are perfect for morning tea. They are not overly sweet and have a nice light and crumbly texture. They also make great lunch-box fillers.

Emmer wheat is one of the three hulled wheats (einkorn, spelt and emmer) known in Italy as farro. Sometimes called “Pharaoh’s Wheat.” Like all the ancient and heirloom wheats, they do contain gluten. However, the structure of this ancient wheat’s gluten is different from that of modern types, so it’s often digestible by people with gluten sensitivity or wheat allergies!

200 g Emmer berries, milled into flour
50 g Almond meal
2 tbsp Coconut sugar
1/2 tsp Ground nutmeg
10 g Baking powder
3 g Baking soda
1/3 tsp Sea salt
70 g Cold butter, cut into small cubes
160 g Homemade pumpkin puree
30 ml Buttermilk plus extra, for brushing
50 g Dates, chopped
Pepita for topping, optional

Preheat oven to 200C/400F. In a bowl, whisk together freshly milled emmer, almond meal, coconut sugar, nutmeg, baking powder, baking soda and salt.
Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Add in chopped dates and stir to combine.
Make a well in centre of mixture. Add pumpkin and buttermilk. Stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth. Pat the dough into a 1-inch-thick round and cut into 8 wedges.
Place scones on a baking tray lined with parchment paper. Brush the top with buttermilk. Sprinkle each scone with raw pumpkin seeds if you like. Bake for about 15-18 minutes or until golden and hollow when tapped on top. Transfer to a wire rack to cool.

Pumpkin Emmer Scones with Dates

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