Scones are a classic afternoon tea snack. They can be served with butter, clotted cream and jam or any other spread. These pumpkin scones go particularly well with peanut butter. Have a nice cup of tea and enjoy the scones with friends.
Recipe Tester Feedback: “My boys gobbled up these scones as a nutritious ‘after dinner treat’. Such a simple scone to make with such delicious results.” – Claire
Contains: Gluten / Dairy / Egg
- pumpkin – 250g, puree
- butter – 30g, unsalted
- caster sugar – 60g
- plain flour – 625g, plus extra for dusting
- egg – 1
- baking powder – 1 Tbsp
- vanilla – 1/2 tsp, extract
- cinnamon – 1/2 tsp
- milk – 100g
- icing sugar – 100g
- Preheat the oven to 180C.
- Place the pumpkin puree (250g), butter (30g), caster sugar (60g), plain flour (625g), egg (1), baking powder (1 Tbsp), vanilla (1/2 tsp), cinnamon (1/2 tsp) and milk (80g only) in the bowl. Mix Speed 6 / 20 seconds.
- Line a large baking tray with baking paper. Roll out the dough on a floured surface to 2cm thickness. Cut out rounds, using a 5cm wide cookie cutter.
- Place on the prepared baking tray and brush with milk (10g only). Bake in the oven for 15-20 minutes until lightly golden.
- To make the glaze, place the remaining milk (10g) and icing sugar (100g) in a bowl and stir with a spoon until thick. If it is too thin, add more icing sugar. Drizzle over the scones and leave to harden.
- Cannot be frozen
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes