Chef's Delight: Pumpkin Spice Scones
Recipe by Rosie Morgan
Pink Haired Pastry Chef
A WORD FROM THE CHEF
These Pumpkin Spice Scones topped with Pumpkin Seeds are everything you could want in a scone during autumn. They are light and moist on the inside with a crunchy shell and topped with pumpkin seeds for extra crunch. As with other pumpkin recipes, you can actually substitute in butternut squash puree if that’s what you have.
INGREDIENTS
· 450 grams self raising flour
· 80 grams caster sugar
· 10 grams baking powder
· 1 tbsp pumpkin spice
· 120 grams softened butter
· 2 whole eggs
· 100 grams milk
· 120 grams pumpkin puree
· egg wash or milk for brushing
· 50 grams pumpkin seeds
METHOD
1. Preheat oven to 190°c (380°f) or 180°c (360°f) if fan assisted.
2. Begin by making the pumpkin or butternut squash puree. Start by cutting a small pumpkin or butternut squash in half and removing the seeds. Place face down on a parchment lined baking tray. Bake for 40-50 minutes until the flesh has turned really soft when poked with a knife. Allow to cool slightly before using a spoon and separating the flesh from the skin. Throw away the skin and puree or mash the flesh. Allow the puree to cool completely before using in the scone recipe.
3. In a large mixing bowl, add the flour, baking powder, sugar and spices. Mix together briefly.
4. Add in the softened butter and using your hands, rub the butter into the flour until the mix resembles chunky breadcrumbs.
5. Make a well in the centre of the mix and add the eggs, milk and pumpkin puree. Using a fork or whisk, mix together the liquids to blend evenly.
6. Then begin mixing the liquids into the dry ingredients with a wooden spoon or with your hands.
7. When the mix is nearly mixed, has stopped sticking to the bowl and has a few crumbs left in the bottom, take out of the bowl and place onto a lightly floured work surface.
8. Gently knead until all flour has been combined. Lightly flour the surface again and roll out gently to at least half the thickness of the scone cutter.
9. Cut each scone out carefully and place onto a greased and lined flat baking tray with plenty of space in between. You should get 6-7 scones out of the mix the first time around.
10. Gently knead together any leftover pieces of dough to form another 1-2 scones.
11. In a small bowl, break 1 egg along with a splash of milk and whisk together. You can use just milk either if you prefer. Brush this lightly onto the tops of each scone.
12. Gently place a scattering of pumpkin seeds on each scone and gently pat down to ensure they stick.
13. Bake in the preheated oven for 20-30 minutes until fully risen and an even golden brown colour, making sure to turn them after 15 minutes of cooking.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
You can also contact her at: pinkhairedpastrychef@gmail.com
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