Pumpkin scones Photo: Marina Oliphant
Assuredly not Lady Flo's recipe, this is spiced and nice, not dragon breath hot - unless you add the extra chilli.
- 2 cups self-raising flour
- 1/2 cup icing sugar
- 1 tsp ground cumin
- 1 tsp ground cardamom
- 1 tsp ground chilli
- 1 raw red chilli, chopped (optional)
- 1/2 cup cooked pumpkin, mashed
- 1 tbsp butter
- 300ml chilled milk mixed with 1 egg
- a little extra milk
Turn the oven on to 220°C.
Rub butter into flour; add everything else and mix gently.
Shape scones by hand and place, almost touching, in a lamington tray (i.e. not too large, high-sided cake tin). Brush with the extra milk.
Bake for 15-20 minutes or until the tops are brown.
Serve with soup, or buttered for lunch with cheese.
They are also surprisingly good with plum jam or medlar jelly.
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