Think pumpkin pie in scone form and you wouldn’t be far away from the flavour of these autumnal scones. Delicious served warm with butter and jam. Try a delicious plum or damson jam or even like me an apple and cinnamon jelly! Let’s keep the autumnal vibe going as long as we can and hold off winter for a little bit longer. You will find these delicately spiced scones a little more dense than a regular scone due to the pumpkin purée but don’t worry. They are still absolutely delicious!
Spiced Pumpkin Scones
2016-10-26 20:50:05
Yields 12
Total Time
40 min
Ingredients
- 480g self raising flour
- 2 tbsp caster sugar
- 50g butter
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 egg
- 2 tbsp milk
- 225g unsweetened pumpkin purée from a can
Instructions
- Preheat oven to 180C/gas 4. Line a baking tray with parchment.
- Soft the flour into a bowl. Add the sugar and spices and combine.
- Rub in the butter so the mixture resembles fine breadcrumbs.
- Add the egg, milk and pumpkin purée then combine using a cold knife.
- Turn the mixture onto a floured surface and bring together. Try not to handle the dough too much. Using a floured cutter, cut out scones and place on the baking tray. Paint tops with milk.
- Put in the preheated oven for 15 minutes. Check them to see if they sound hollow when tapped on the bottom. If not then put them back in for another 5-10 minutes. These scones are a little more dense than regular scones given the fact that they have pumpkin purée in them.
- Transfer to a wire rack to cool and then serve with your favourite butter and autumnal jam.
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