Enjoy the afternoon by whipping up this easy to make, alternative recipe with the children.
Makes 10 scone | Preparation: 15 minutes | Cooking: 25 minutes | Suitable from 12 months
200g self-raising flour
60g packed brown sugar
1 teaspoon baking powder
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.
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