Pumpkin Patch Scones
Perfect with a pot of tea
Enjoy the afternoon by whipping up this easy to make, alternative recipe with the children.
Makes 10 scones
- 200g self-raising flour
- 60g packed brown sugar
- 1 teaspoon baking powder
- 40g butter
- 200g pumpkin flesh cut into small pieces or tinned pumpkin
- 3-4 tbsp buttermilk or milk with a teaspoon of lemon juice & stir
- Optional extras: Savoury: 1 teaspoon paprika and 1 teaspoon dried mixed herbs plus 50g grated parmesan
- Optional extras: Sweet: 1 teaspoon cinnamon & pinch of ground nutmeg (add cinnamon, nutmeg and a bit more flour)
- Preheat the oven to 200°C/fan180°C/gas 6. Grease a baking sheet by rubbing with a little butter, or lining with baking parchment.
- If using raw pumpkin, put the pumpkin pieces into a saucepan and just cover with water. Bring to the boil and simmer for 10 minutes until just tender. Drain and mash with a fork. Leave to cool.
- In a large bowl, combine the flour, brown sugar, baking powder and dried herbs and spices you are using.
- Cut in the butter and mix with the tips of your fingers until the mixture resembles coarse crumbs.
- 3. Combine either the pumpkin from the tin, or the cooked pumpkin and the buttermilk; stir into crumb mixture just until moistened.
- Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet.
- Bake for 18-22 minutes or until golden brown. Serve warm.