These Spiced Pumpkin Scones are fluffy and easy to make. Pumpkin puree and warming spices give them the taste of a pumpkin spice latte! You can also use butternut squash and make your own puree easily.
6tbsp pumpkin puree (canned or see below to make your own from squash)
2 1/4cups(275g) all-purpose flour (plain flour)
1/3cup(80g) cold buttercut into small cubes
3tbspmilkplus extra for brushing
1large free-range egg
Preheat oven to 425F / 220C. Lightly butter a large baking tray.
To make your own pumpkin/squash puree:
Peel, deseed and cube the pumpkin or butternut squash. Roast in the oven for about 20-30 minutes or until soft. Puree with a hand blender or food processor until smooth. Any extra puree can be frozen.
For the Pumpkin Scones:
Sift the flour, sugar and spices into a bowl.
Using your fingertips, rub the butter and flour mixture together until the mixture has the consistency of coarse breadcrumbs.
In another bowl, lightly mix together the pumpkin, milk and egg.
Pour the wet ingredients into the dry ingredients and combine. Form a ball with the dough, adding a little more flour if the dough is too sticky.
On a lightly floured worktop, form the dough into a circle approximately 1/2 inch thick. Cut out scones with a cutter or the edge of a glass dipped in milk. Place on the baking tray and brush with a little milk.
Bake for 10-15 minutes. Cool slightly on a wire rack and serve with cream, jam and a cup of tea.