• Pumpkin scones
SEASONAL, SWEET AND SPICED – WITH A GOOD STICKY GLAZE
Makes 8
350g plain flour 2 tsp baking powder 1 tsp each of: ground cinnamon, ground nutmeg, ground ginger ½ tsp ground cloves 100g light brown sugar 120g unsalted butter 200g pumpkin purée* 1 egg Zest of 1 orange
FOR THE ORANGE GLAZE
Juice of 1 orange (approx 75ml) 375g icing sugar
FOR THE SPICED ICING
30g icing sugar ½ tsp each of: ground cinnamon, ground nutmeg, ground ginger
1 Preheat oven to 200C/Fan 180C/ Gas 6. Line a baking sheet with baking parchment. In a large mixing bowl, combine the flour, baking powder, spices and sugar. Cut the butter into cubes and add to the dry mix. Using the tips of your fingers, work the butter into the flour mixture until the butter can’t be seen and the mixture resembles breadcrumbs.
2 In a separate bowl, beat together the pumpkin purée, egg and orange zest. Pour into the breadcrumb mixture and mix until well combined.
3 The mixture will be quite sticky so sprinkle plenty of flour onto a clean worksurface and transfer the dough. Sprinkle the top with some more flour and then pat all over until it loses its stickiness. Gently press or roll out to make a circle 20cm across.
4 Using a knife, cut the dough into 8 segments (flour your knife to stop it sticking too much), then transfer to your baking sheet. Bake for 15 mins until golden. Allow to cool a little on the baking sheet before transferring to a cooling rack.
5 Meanwhile, squeeze the juice of the previously zested orange into a bowl and add 375g icing sugar. Mix together until smooth, then drizzle half the mixture over the cooled scones.
6 To the remaining half of the glaze, add the spices and around 30g more icing sugar. This will give you the spiced icing, which you can then pipe/ squeeze in a zig-zag pattern over the scones. Store in airtight container until needed.