Strike a rich vein of pumpkin scones

I must be the worst husband ever because the other day I discovered my wife LOVES pumpkin scones. We’ve been together 15 years. I had no idea. Bad husband.
Galvanized into action I looked up a recipe and set things to rights. The kids tell me their Mum’s scones taste better, which I daresay is true although I wouldn’t know since there are never any left by the time I get home.
You will need:
1 tablespoon butter
1/2 cup sugar
1/2 teaspoon mixed spice
1 egg
1 cup cold mashed pumpkin
2 cups self-raising flour

Preheat oven to 225 degrees.

Combine butter and sugar in a bowl. Add egg, spice and pumpkin and beat. Stir flour through the mixture and turn out onto a bench. Flatten dough until about 1 inch thick, adding more flour if you need to. Flour the rim of a glass and cut out each scone. Place on a greased tray, leaving a cm between each scone, and bake for 10-20 minutes, until cooked and brown on top.

They were nice and flavoursome, especially with a dollop of butter and a drizzle of golden syrup.

And remember, “There’s cream in them thar hills!”


1 Comment

What do you think?

This site uses Akismet to reduce spam. Learn how your comment data is processed.