Wondering what to do with all of the left over pumpkin after carving out your scary jack o’lantern pumpkins? Wonder no more! Make these delicious Pumpkin Scones.
These Pumpkin Scones are crisp and golden on the outside and soft on the inside. The nutmeg adds just the right amount of flavour, which compliments the pumpkin. Serve them up with some cream and jam or just plain old butter and you have something delicious to enjoy with your afternoon tea.
This recipe takes me back to the days when my sister and I would stay at our grandparent’s house. We would always request Pumpkin Scones for breakfast. My sister would help make them and I would watch. These days, we are getting too old to demand Pumpkin Scones for breakfast, although we do enjoy friendly bake off now and then using this recipe.
What You Will Need
For the Base
2 cups self-raising flour
1 tablespoon castor sugar
Pinch of salt
60g unsalted butter
½ cup buttermilk
½ teaspoon ground nutmeg
2/3 cup cooked butternut pumpkin, mashed
extra buttermilk for brushing
How To Make It
How to make it
Step One: Preheat Oven to 190°C and line baking trays with baking paper.
Step Two: Mix flour, nutmeg, sugar and salt into a bowl.
Step Three: Rub butter into flour mix using fingertips until it resembles fine breadcrumbs. You can use a food processor to do this.
Step Four: Make a well in the centre of the mix and add buttermilk and pumpkin.
Step Five: Using a butter knife, stir until a sticky dough forms.
Step Six: Turn out dough onto a floured surface and knead gently until smooth.
Step Seven: Using a lightly floured rolling pin, roll dough out to 2cm thick.
Step Eight: Using a 6mm cookie cutter, cut out 12 scones.
Step Nine: Place scones on baking tray 1cm apart.
Step Ten: Brush scones with buttermilk and place baking tray in top half of oven. Bake scones for 12-15 minutes until golden and they sound hollow when tapping on top.
Step Eleven: Serve warm your choice of topping. Plain old butter is my favourite.
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