- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 107
- Fat Content: 4g
- Saturated Fat Content: 2g
- Carbohydrate Content: 16g
- Sugar Content: 2g
- Fiber Content: 1g
- Protein Content: 2g
- Sodium Content: 0.2g
Pumpkin spice scones
- self-raising-flour - 450g self-raising flour, plus extra for rolling
- butter - 100g cold butter
- golden-caster-sugar - 50g golden caster sugar
- pumpkin-spice - 1-2 tsp pumpkin spice (or mix 1/2 tsp cinnamon, 1/4 tsp ginger, a good grind of nutmeg and a pinch of allspice)
- pumpkin - 200g cooked pumpkin
- milk - 80-100ml milk
- butter - butter or cream cheese flavoured with a pinch of cinnamon, to serve
- Heat oven to 220C/200C fan/gas 7. Put the flour in abowland 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 outuntil 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.
Halloween recipe for 4 – 8 people, takes only 12 mins; recipe has self-raising flour, butter, golden caster sugar, pumpkin spice, pumpkin, milk and butter.