I was tagged in an Instagram post recently by Food Lover Magazine. They, along with the Trewithen Dairy in Cornwall were launching a Scone Revolution and wanted to see what scones people were coming up with which I thought was a fantastic idea. Inspired by this and the four tins of Libby’s pumpkin puree in my cupboard, I thought I’d have a go at creating an Autumn themed scone. And after three attempts (too claggy, too flat, too ‘clovey’) this is my finished effort.
I had planned on having this with clotted cream and chocolate ganache but swapped the ganache out for honey at the last minute and I’m so glad I did – it works perfectly with the cream and the spices. It’s a super easy method and great for getting kids involved in the kitchen. Let me know what you think!
Ingredients
300g Self Raising Flour
75g Soft Brown Sugar
1 tsp Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Ground Nutmeg
110g Butter (cold, cubed)
1 Egg
150g Pumpkin Puree
1/2 tbsp Milk
1 tsp Vanilla
100g Dark Chocolate Chips
Milk mixed with mixed spice to brush over the scones before baking
Method
Using a stand mixer or using your hands, mix or rub together the flour, spices sugar and butter until it resembles breadcrumbs. Add the egg along with pumpkin and the milk and mix until it starts to come together, then add the chocolate chips and mix for another few seconds.
Tip out onto a well floured surface and knead three or four times before rolling out to about an inch thick and cutting out using a 2.5 inch cutter. Bake at 180c for 20-25 minutes.
Serve with clotted cream, some local honey and a huge pot of tea. Don’t forget that it’s cream before preserve in Devon and preserve before cream in Cornwall!
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