PUMPKIN PIE SCONES

MAKES 10 PREP: 25 MINUTES COOK: 18-20 MINUTES  Vegetable oil,

for greasing

 500g self-raising flour, plus extra for dusting

 2tsp baking powder

 125g soft light brown sugar

 1tsp ground cinnamon

 1⁄4tsp grated nutmeg

 100g butter, diced

 125g grated fresh pumpkin or

canned pumpkin puree

 1tsp vanilla extract

 3tbsp milk

 1 egg, beaten

 200g condensed milk

1

Preheat the oven to 200C/ 190C fan/gas 6 and lightly oil a baking sheet.

2

Put the flour, baking powder, sugar, spices and butter into a food processor and blitz until the mixture resembles fine crumbs. Alternatively, put the ingredients into a large mixing bowl and rub in the butter with your fingertips.

3

Add the grated pumpkin and vanilla. Mix briefly.

4

Using a fork, mix the milk and egg together in a jug. Take out 1tbsp and set aside for glazing the tops. Mix in the condensed milk.

5

Make a hollow in the pumpkin mixture and gradually pour in the liquid, adding enough to form a soft but not sticky dough (you may not need to use all of the liquid).

6

Turn out the dough onto a lightly floured surface and roll out to 3–4cm thick. Using a 7cm round cutter, stamp out the scones and transfer to the baking sheet.

7

Gently re-roll the trimmings to make more scones.

8

Brush the tops with the reserved egg mixture, then bake for 18–20 minutes until risen and springy to the touch – a small sharp knife inserted into the side should come out clean.

9

Leave on a wire rack to cool slightly before serving.

■■National Trust Favourite Recipes: Over 80 Delicious Classics From Our Cafes (National Trust Books, £14.99) is out now