Pumpkin Scones

These are something that I made a couple of weeks ago but I’ve been ridiculously busy so I’m only just getting around to posting this. There are still pumpkins in the shops though so I would definitely give this a try because they are sooo tasty. To make the pumpkin puree cut the pumpkin in half, scrape out the seeds and bake in the oven until soft. There’s something about spiced things that just make you feel happy in this cold, dark weather.

Ingredients

70g soft brown sugar

115g butter

1 egg

115g pumpkin puree

260g self-raising flour

1tsp baking powder

½ tsp bicarbonate of soda

Pinch salt

1tsp ground cinnamon

1tsp nutmeg

1tsp ground cinnamon

½ tsp clove

Icing sugar

Preheat the oven to 200⁰C and line two baking trays with parchment.

Beat the butter and sugar together in a large bowl until light and fluffy.

Stir in the egg and pumpkin.

Sift the flour, raising agents and spices and mix until combined.

At the point my mixture was ridiculously wet and very un-scone like so I added some more flour. Most of the recipes that I’d read said that you should turn out the mixture, roll, cut the scones etc, but this one is way too wet. What I did was use a large spoon to dollop rough blobs onto the prepared trays. It should make around eight large scones so divide the mixture equally this way, and smooth the surface slightly so that spikey edges don’t burn.

Bake in the oven for 15 minutes or until golden. Cool on a wire rack.

When they are completely cool mix together some icing sugar with a very small amount of water to make a simple icing. Drizzle liberally all over the scone.

I have to say that these are fabulous warm, with or without some butter. If you’re feeling pumpkin nuts, then have one with a pumpkin spiced latte.