2018-11-01_The_Simple_Things

Pumpkin scones

Makes 8
350g plain flour
2 tsp baking powder
1 tsp each of: ground cinnamon,
ground nutmeg, ground ginger
½ tsp ground cloves
100g light brown sugar
120g unsalted butter
200g pumpkin purée*
1 egg
Zest of 1 orange
FOR THE ORANGE GLAZE
Juice of 1 orange (approx 75ml)
375g icing sugar
FOR THE SPICED ICING
30g icing sugar

SEASONAL, SWEET AND

SPICED – WITH A GOOD

STICKY GLAZE

½ tsp each of: ground cinnamon,

ground nutmeg, ground ginger

1 Preheat oven to 200C/Fan 180C/

Gas 6. Line a baking sheet with baking

parchment. In a large mixing bowl,

combine the flour, baking powder,

spices and sugar. Cut the butter into

cubes and add to the dry mix. Using

the tips of your fingers, work the

butter into the flour mixture until the

butter can’t be seen and the mixture

resembles breadcrumbs.

2 In a separate bowl, beat together

the pumpkin purée, egg and orange

zest. Pour into the breadcrumb

mixture and mix until well combined.

3 The mixture will be quite sticky so

sprinkle plenty of flour onto a clean

worksurface and transfer the dough.

Sprinkle the top with some more flour

and then pat all over until it loses its

stickiness. Gently press or roll out to

make a circle 20cm across.

4 Using a knife, cut the dough into

8 segments (flour your knife to

stop it sticking too much), then

transfer to your baking sheet. Bake

for 15 mins until golden. Allow to cool

a little on the baking sheet before

transferring to a cooling rack.

5 Meanwhile, squeeze the juice of

the previously zested orange into

a bowl and add 375g icing sugar.

Mix together until smooth, then

drizzle half the mixture over the

cooled scones.

6 To the remaining half of the glaze,

add the spices and around 30g more

icing sugar. This will give you the

spiced icing, which you can then pipe/

squeeze in a zig-zag pattern over the

scones. Store in airtight container

until needed.

• To make pumpkin purée: steam chunks of pumpkin f lesh until tender. Remove f lesh from skins and blitz the f lesh in food processor/with a stick blender until smooth. Make
  lots and freeze in 200g quantities, ready for your next batch of scones! If pumpkins are not available, butternut squash will work just as well.

Toasted marshmallows

are the obvious sticky

sweet treat for afters, but

these iced pumpkin

scones are worthy

contenders, too

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