Pumpkin spice scones
Thinking of making jack-o'-lanterns this Halloween or maybe there's forgotten pumpkin floating around your kitchen? Use the insides to whip up these spookily scrumptious looking scones!
450g self-raising flour, plus extra for rolling
100g cold butter
50g golden caster sugar
1-2 tsp pumpkin spice (or mix ½ tsp cinnamon, ¼ tsp ginger, a good grind of nutmeg and a pinch of allspice)
200g cooked pumpkin
butter or cream cheese flavoured with a pinch of cinnamon to serve
Preparation: 15min › Cook: 12min
- Heat oven to 220C/200C fan/gas 7.
- Put the flour in a bowl and coarsely grate in the butter (dipping the butter into the flour can make it easier to grate; do this as often as you need). Use a butter knife to stir the butter into the flour, then mix in the sugar and spice.
- Add the pumpkin and 80ml milk to the flour mixture and quickly stir everything together. Add more milk if you need to.
- Tip the mixture onto a floured surface and lightly bring together with your hands a couple of times.
- Roll out until 4cm thick and stamp out rounds with a 7cm cutter. Re-shape the trimmings until all the dough has been used.
- Place the rounds on a lightly floured baking sheet and brush the tops with any remaining milk.
- Bake for 10-12 mins until risen and lightly browned.
Recipe courtesy of bbcgoodfood.com