Pumpkin Scones

October 30, 2018

Pumpkin scones Marbletree style!

Nothing beats a fresh-out-of-the-oven batch of scones and these are no exception! Simply served with butter or spiced cream cheese on our small marble board they're a delicious #halloween teatime treat.
Pumpkin Scones
450g self-raising flour (plus extra for rolling)
100g cold butter
50g golden caster sugar
1-2 tsp pumpkin spice (or 1/2 tsp cinnamon, 1/4 tsp ginger, a grind of nutmeg and pinch of all spice)
200g cooked pumpkin (we slow roasted ours but you can microwave it)
80-100ml milk
To serve - butter or cream cheese with a pinch of cinnamon
1.) heat oven go 220c/gas 7. Put the flour in a bowl and  coarsely grate in the butter (dipping hot butter into the four makes it easier to grate). Use a butter knife to stir in the butter into the flour, then mix in the sugar and spice.
2.) Add the pumpkin and 80ml of 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, our XL pastry board is perfect and lightly bring together with your hands a couple of times. Roll out to 4cm thick and stamp out rounds with a 7cm cutter. Place on a lightly floured baking sheet and brush tops with remaining milk. Bake for 10 to 12 minutes until risen and lightly browned. 

Written By: Jayne Little

« Back


No comments posted so far.