Spiced pumpkin scones
You can cut these scones into rounds if you are a traditionalist but after stumbling upon the wheel approach a few years ago I just can’t get past how quick and tidy it is. Use a food processor to combine the butter and flour if you’re looking to save time.
|2 cups||Plain flour|
|¾ cup||Cooked mashed pumpkin, cooled|
|2½ tsp||Baking powder|
|½ tsp||Ground ginger|
|150 g||Butter, diced, very cold|
|½ cup||Caster sugar|
|1 tsp||Vanilla extract|
- Preheat over to 220C. Prepare an oven tray lined with baking paper. Sift flour, baking powder, sugar and spices into a large bowl, add salt.
- Add cubes of butter to flour mixture and massage in with your fingers until you have a course breadcrumb-like texture. If you are an impatient baker you can do this step in a food processor.
- Combine the rest of the ingredients in a separate bowl and whisk until combined.
- Add wet ingredients to dry and mix together with a knife until just combined, being careful not to over mix. If the mixture seems a bit too wet, add a little flour until you have a sticky dough that holds together.
- Sprinkle flour onto prepared baking tray, scoop dough onto tray with your hands. Gently mould the dough into a large round (20-25cm diameter). Use a floured knife to cut the round into 8 pieces, a bit like a pizza. Place tray in hot oven and bake for 12 minutes or until risen and golden on top. Serve warm with a very liberal topping of cinnamon butter and a generous drizzle of honey.
See more of Megan's Mother's Day recipes