Pump­kin spice scones

These lightly spiced scones are best served warm, topped gen­er­ously with but­ter or cream cheese.

BBC Good Food - - Easy Family -

MAKES 25 PREP 15 mins COOK 12 mins EASY V

450g self-rais­ing flour, plus ex­tra for rolling

100g cold but­ter

50g golden caster sugar

1-2 tsp pump­kin spice

(or mix ½ tsp cin­na­mon, ¼ tsp gin­ger, a good grind of nut­meg and a pinch of all­spice)

200g cooked pump­kin 80-100ml milk but­ter or cream cheese flavoured with a pinch of cin­na­mon, to serve 1 Heat oven to 220C/200C fan/ gas 7. Put the flour in a bowl and coarsely grate in the but­ter (dip­ping the but­ter into the flour can make it eas­ier to grate; do this as of­ten as you need). Use a but­ter knife to stir the but­ter into the flour, then mix in the sugar and spice.

2 Add the pump­kin and 80ml milk to the flour mix­ture and quickly stir ev­ery­thing to­gether. Add more milk if you need to. 3 Tip the mix­ture onto a floured sur­face and lightly bring to­gether with your hands a cou­ple of times. Roll out un­til 4cm thick and stamp out rounds with a 7cm cut­ter. Re-shape the trim­mings un­til all the dough has been used. Place the rounds on a lightly floured bak­ing sheet and brush the tops with any re­main­ing milk. Bake for 10-12 mins un­til risen and lightly browned.

PER SCONE 107 kcals • fat 4g • sat­u­rates 2g • carbs 16g • sug­ars 2g • fi­bre 1g • protein 2g • salt 0.2g

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