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