Pumpkin Scones

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 220°C / 425°F and line a baking tray with baking paper.

   Mark done

2. Beat the butter and sugar together until pale, then beat in the egg. Stir in the pumpkin.

   Mark done

3. Sift the flour and salt over the mixture. Add 60 ml of milk and mix with a knife to a soft dough, adding a little more milk if it is dry.

   Mark done

4. Turn onto a floured surface and pat, without kneading, into a round 3 cm thick.

   Mark done

5. Cut into 8 rounds with a 6 cm cutter, pressing the trimmings together. Press the cutter straight down and do not twist.

   Mark done

6. Arrange the scones close together on the tray, so their sides touch. Brush the tops with milk.

   Mark done

7. Bake for 15 minutes, until risen and golden. Serve warm.

   Mark done Start 15 min timer

Chef’s Tips

• Drain the pumpkin well and let it cool. Wet or warm pumpkin makes a sticky dough.
• Cut straight down without twisting the cutter. Twisting seals the edges and stops the scones rising.
• Bake them touching. Their sides support each other and they rise higher.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Pairing Suggestions

• Butter and jam
• Whipped cream
• A pot of tea

Storage & Reheating

Best eaten the day they are made. Keep in an airtight tin up to 2 days, or freeze for 2 months and warm from frozen.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.