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Pumpkin scones

Pumpkin scones Photo: Marina Oliphant

Time
20-40 minutes
Difficulty
Medium
Special options
Vegetarian, Egg-free, Nut-free

Assuredly not Lady Flo's recipe, this is spiced and nice, not dragon breath hot - unless you add the extra chilli.

Ingredients

  • 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

Method

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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