Halloween Pumpkin-spiced Scones
Halloween Scone Recipe27 Mins
- 100g cold butter
- 450g self-flour, plus a few extra for rolling
- 50g golden caster sugar
- 200g cooked pumpkin
- 80-100ml of milk
- Butter or cream cheese with a splash of cinnamon
- 1-2 tsp pumpkin spice
Heat the oven to around 220C/200C fan/gas mark 7. Tip the flour into the mixing bowl or stand mixer and coarsely grate the butter into it. You should then use a butter knife to stir in the butter and the flour and mix in the sugar and spice.
Add the pumpkin and 80ml of milk to the flour mixture and quickly stir everything together. Add extra milk if needed.
Tip the mixture onto a lightly floured surface and lightly bring together with your hands a couple of times. Roll out until around 4cm thick and stamp out rounds with a 7cm cutter. Reshape the remaining trimmings until all of the dough has been eventually used.
Place the rounds on a lightly floured baking sheet and brush the tops with any remaining milk. Bake for around 10-12 minutes until risen and slightly browned.