Pumpkin Scones
Classic pumpkin scones: seasonallyspiced pumpkin meets traditional scone dough for the perfect afternoon treat. Servewarm with lots of butter and don’t forget the tea!
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Servings: 20 scones
Ingredients
- 250 g kent pumpkin
- 1 tablespoon olive oil
- ½ teaspoon cinnamon
- ¼ teaspoon all-spice
- 1 teaspoon grated nutmeg, divided and freshly grated if possible
- 50 g unsalted butter, room temprature
- 50 g caster sugar
- 1 egg
- 375 g self-raising flour
- 80 ml milk, plus a little extra for a milk wash
- Pepitas, optional
Instructions
- Preheat the oven to 200°C. Line a baking tray with baking paper and set aside.
- Remove the skin from the pumpkin and chop it into small cubes. Turn out on the baking tray, drizzle with oil, add the cinnamon, all-spice and half of the nutmeg and mix to coat. Spread out the pumpkin and roast for 20 to 30 minutes or until very soft and caramelised. Set aside to cool complete and then mash. Keep the baking tray handy for baking the scones.
- To make the scones, start by creaming together the butter and sugar in a large mixing bowl using a hand mixer, until pale and fluffy. Add the egg and continue to mix, followed by the mashed pumpkin – it will not come together just yet, patience.
- Add the flour and the rest of the nutmeg and mix with a spoon until you get a shaggy dough. Make a well in the centre and add in the milk. Using the spoon (many also like to use a butter knife), mix everything together to form a sticky dough. Try not to overmix the dough so you don’t end up with tough scones.
- Turn the dough out onto a sheet of baking paper and gently but quickly knead the dough a few times until it just comes together with not traces of flour. Top with a second sheet of baking paper and gently push the dough out into a 2-3 cm thick circle.
- Use the top sheet of baking paper to re-line the baking tray and set aside. Using a 5cm round cookie cutter, cut as many rounds as you can from the dough (pressing straight down – no twisting!) Lift the scones gently from underneath and place them on the baking tray, slightly touching.
- Gently knead the scraps of dough together and continue cutting out scones until all the dough has been used up, making between 20 and 25 scones from a 5cm cutter.
- When all the scones are cut out, brush the tops with a little extra milk, top with a sprinkle of pepitas (optional but recommended), and bake for 15-17 minutes, or until golden brown on top and a nice pale gold on the bottom.
- Serve warm with butter, cream cheese, honey, ginger jam, marmalade or cranberry sauce. If there are any leftovers, split them, sprinkle on some cheddar and toast until warm and melty. Don’t forget the tea!
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Nutrition
Serving: 1 | Calories: 109.11kcal | Carbohydrates: 17.24g | Protein: 2.34g | Fat: 3.34g | Saturated Fat: 1.57g | Polyunsaturated Fat: 0.28g | Monounsaturated Fat: 1.24g | Cholesterol: 14.05mg | Sodium: 230.41mg | Potassium: 51.17mg | Fiber: 0.58g | Sugar: 2.99g | Vitamin A: 23.78IU | Vitamin C: 0.39mg | Calcium: 72.18mg | Iron: 0.95mg