We love scones in this house, they are so easy to throw together and the best thing of all is that they cook in the time it takes to brew the coffee. They are also great for lunch box's. I never add sugar to my scones, I just don't think that it is necessary, I usually put a little mashed banana and a dollop or two of natural vanilla yoghurt into the mix to sweeten things up. For these scones I will just be adding the sweet pumpkin.
You will need:
- 1lb of plain flour + extra for dusting
- 2 tsp of baking powder
- 2oz butter
- Approx 5fl oz milk
- cup of pumpkin purée*
- Pumpkin seeds (optional)
- Handfull of raisins (optional)
- Baking tray
*Boiled/steamed/roasted pumpkin, puréed and left to cool. This will keep in the fridge for a week or more in a sealed container and can be used for a multitude of culinary experiments!
Preheat your oven to 220ºC
Combine your dry ingredients: Flour, baking powder and the butter (cubed). Rub the butter into the flour until it resembles breadcrumbs. Add your raisins.
Make a well in the centre and add the purée, slowly stir and mix whilst adding the milk until it comes together to form a dough (don't add too much milk, you don't want it wet).
Turn out onto a floured surface and pat into a circle with your hands to about 1cm thickness.
Cut into 8 segments, like you would a cake. (I use this method rather than using a circular cutter as I find it easier).
Place on a floured or greased baking tray, wash with a little milk and pop a few pumpkin seeds on top of each segment.
Bake in your oven for about 10 - 15 mins or until golden brown.