Pumpkin Scones

These tasty scones are great in the Autumn

8
25
25
Equipment: 
  • Chopping board
  • Sharp knife
  • Cheese grater
  • Large bowl
  • Baking tray
  • Sieve
  • Fork
  • Saucepan
Ingredients: 
  • 40g butter, plus extra for greasing
  • 200g pumpkin flesh, cut into small pieces
  • 225g self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • Handful grated Cheddar
  • Small handful chopped fresh coriander or flatleaf parsley leaves
  • 3-4 tbsp milk, plus extra for brushing
Simple steps: 
  1. Preheat the oven to 200°C/fan180°C/gas 6. Grease a baking sheet by rubbing with a little butter.
  2. 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.
  3. Sift the flour and baking powder into a big bowl. Add the butter. Using your fingertips, rub the butter into the flour until it looks like breadcrumbs.
  4. Use a table knife to mix the mashed pumpkin into the flour mixture. Add the cheese and herbs, then add just enough milk to make a dough.
  5. Sprinkle a little flour on a work surface and on your hands, then lightly knead the dough for 30 seconds.
  6. Form the dough into a ball, then lightly pat it out to about 3cm thick. Dip a round fluted cutter in a little flour and cut out scones. Put on the baking tray, spaced a little apart.
  7. Roll the spare bits of dough into a ball and flatten. Cut out the rest of the scones. Brush the tops with milk.
  8. Put the scones into the oven and bake for 10-12 minutes, until risen and golden. Cool on a wire rack
Calories: 
153
Protein: 
4.2g
Fat: 
4.7g
Saturated fat: 
2.8g
Carbohydrates: 
23.4g
Sugars: 
0.6g
Salt: 
56mg
Dietary fibre: 
1.1g
Allergen information: 
Cheese
Gluten
Milk
Wheat
Whole wheat