Scones are simple to bake for afternoon tea and with some cream and a little of your favourite jam they are a well loved favourite. This recipe makes use of some of the last of my pumpkins from this years harvest. I have modified my basic recipe with a little cinnamon and orange zest to give the pumpkin a kick.
Spiced Pumpkin Scones
2 1/4 cups of self raising flour, plus extra for the cutting board
1 teaspoon of salt
1 teaspoon of cinnamon
1/2 cup of caster sugar
1 tablespoon of orange zest
1 egg, well beaten
1 cup cooked, mashed pumpkin
- Pre-heat the oven to 250 C
- Place 2 1/4 cups flour, salt and cinnamon in food processor and process for 5 seconds
- Add chopped butter and process for 15 seconds
- In another bowl add pumpkin puree, caster sugar, orange zest and combine well with a wooden spoon.
- Add the beaten egg and combine well.
- Add the flour mixture to the puree gradually incorporating it well.
- Turn out onto a well floured board
- The mixture will be soft so, add more flour over the top till you can bring it together in a flat circle 2.5 cm high. If you keep from kneading the dough more than needed the cooked scones will be lighter.
- Cut out a circle of dough with a well floured cutter. As the scones are so moist use a spatula to transfer the scone in the cutter to the lined baking tray and remove the cutter placing the scones close to each other. (this helps them to rise evenly)
- Brush the top of the scones with milk
- Place the tray high in the oven at 250 C and cook for 6 minutes then check if they are browned. If well coloured place a piece of foil over the top of the scones and bake for another 7 minutes.
- Test if the scones are done. They should not have any moisture on the sides when you separate one.
- Keep warm in a basket lined with cloth.
- Serve with butter and eat them plain or with a dollop of cream and your favourite homemade jam.