A simple pumpkin recipe that is perfect for the cooler months. I made these using my own pumpkin purée which was much easier than I thought it would be.
To make pumpkin purée, all you have to do is cut your pumpkin into sections and place them face-down in on oven on a medium heat. Roast for about an hour or so and leave to cool. When cool, scrape out the insides of the pumpkin and blend. Easy!
I used Joyofbaking's basic recipe and tailored it to my needs. This recipe yields 8 large scones.
Ingredients
260g flour
70g Brown sugar
½ tsp ginger
½ tsp cinnamon
2 tsp baking powder
Pinch of salt
113g butter
50g raisins
80-120ml cream
120ml pumpkin puree
1tsp vanilla extract
Recipe
1. Preheat the oven to 200C and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, sugar, ginger, cinnamon, baking powder and salt.
3. Cut the butter into cubes and rub into the flour mixture until it resembles breadcrumbs. Add the raisins and stir.
4. In a separate bowl, combine the buttermilk, pumpkin puree and vanilla. Pour this into the flour mix and stir until just combined.
5. Place the dough on a lightly-floured surface and knead gently for about a minute. Pat the dough into a circle and cut into 8 triangles.
6. Place the scones on a baking sheet and brush the scones with egg wash.
7. Bake for around 20 minutes or until golden brown. Transfer to a wire rack to cool.
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