If you’re buying a pumpkin this month chances are you’re planning on carving out a face in it – are we right? Well, rather than bin the inside of the pumpkin after scooping it out, why not use it to make these delicious scones?
- 250g self-raising flour
- 1 tablespoon caster sugar
- Pinch of salt
- 60g butter, chilled and chopped
- 120ml milk
- 1/2 teaspoon ground nutmeg
- 5 tablespoons of mashed cooked pumpkin*
*To cook the pumpkin:
- Chop the pumpkin in half, remove the seeds and insides, and roast in the oven at 180C until soft (about 45 minutes depending on the size of the pumpkin).
- Remove the flesh from the skin and mash using a fork or potato masher. This can then be stored in the fridge for up to a week, or frozen in batches and used as required.
To make the scones:
- Heat the oven to 220C (200C for fan oven).
- Line a baking tray with non-stick paper.
- Mix flour, nutmeg, sugar and salt in a bowl or mixer.
- Add butter and either rub in or blitz to breadcrumb consistency.
- Add the milk and pumpkin and mix in. Turn out onto a floured surface and knead gently. Roll out to 2cm thick. Use a cookie cutter to cut out scones of the desired size.
- Brush with milk before baking for about 15 minutes, until golden, and serve buttered.