Pumpkin scones are something we used to have all the time when I was younger. My Mum used to make them and I loved them!
I have tweaked the original recipe just a little. I swapped boiled pumpkin for roasted pumpkin and caster sugar has been swapped for brown sugar.
These two little changes make a huge impact to the flavour.
Roasting pumpkin brings out a totally different flavour to boiling, it intensifies the flavour and brings out the pumpkins sweetness. And it dries the pumpkin out, which means you need to use slightly less flour making the dough easier to work with.
It is still important that you don’t over work the scones dough, if you work the dough too much your scones will be tough.
Using brown sugar instead of white adds to a slight caramel note to these delicious scones.
They are absolute perfection right out of the oven slathered with butter!
It’s the best way to enjoy them, thought they will keep in the fridge for up to 5 days. Just pop them in the microwave for 30-40 seconds before you eat them.
If you make this recipe or anything else from Rachael’s Foodie Life, make sure to post it and tag me so i can see all of your creations!
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Roasted Pumpkin Scones
- 30 g butter, softened
- 1/4 cup brown sugar
- 375 g pumpkin, roasted then mashed
- 1 egg
- 2 1/2 cups self rasing flour
- 1/2 teas cinnamon
- 1/4 teas nutmeg
- 1/2 cup milk
Pre heat the oven to 180 degrees.
Beat the butter and sugar together until creamy and smooth. Add the pumpkin and mix well.
Add the egg and beat well. Fold in the flour and spices alternately with the milk. The dough should be soft but not sticky.
Turn the mixture onto a floured surface and knead gently. Pat out to a 2cm thinkness and cut scones with a 5cm cutter.
Place scones onto a grease 28x18 cm tin. Glaze the tops with a little milk. Bake for 12 to 15 minutes, or until golden brown.
Remove from oven and allow to cool for 5 minutes, cut in half slather with butter and enjoy!