6tablespoonspumpkin puree (canned or see below to make your own from squash)
2 ¼cups(275g) all-purpose flour (plain flour)
½teaspoonground cinnamon*alternatively, use 1 ½ teaspoons pumpkin pie spice instead of all the individual spices.
⅓cup(80g) cold buttercut into small cubes
3tablespoonsmilkplus extra for brushing
1large free-range egg
For the vanilla glaze
¾cup(75g) powdered icing sugar
Preheat oven to 425°F / 220°C. Line or grease a baking sheet.
Sift the flour, sugar and spices into a bowl.
Using your fingertips, rub the cubes of cold butter into the flour mixture with your fingertips 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 stir to combine. Form a ball with the dough, adding a little more flour if the dough is too sticky.
On a lightly floured countertop, form the dough into a circle approximately ½ inch thick. Cut into 8 wedges. Place on the baking tray and brush with a little milk.
Bake for 12 minutes or until risen and lightly golden. Cool on a wire rack.
Meanwhile, mix all the glaze ingredients together, then drizzle onto the cooled pumpkin scones.
When looking for a pureed pumpkin, make sure you don’t buy pumpkin pie filling as that already contains spices and sugar.The scones should be cooled completely before adding vanilla glaze as adding it while they are warm will cause them to slide off and melt.When forming the scone dough, it’s very important to make sure you use cold butter in the recipe.Warm butter will melt into the flour and will not create a scone texture.To make your own pumpkin puree; simply peel, cube, and steam or roast pumpkin or butternut squash. Allow it to cool and then puree with a handheld stick blender or food processor until smooth.Instead of the individual spices, use 1 ½ teaspoons of Pumpkin Spice Blend.