These delicately spiced scones give off a delicious smell whilst they're cooking.
- 250g self-raising flour
- 250g pumpkin puree
- 4 tbsp. butter
- 4 tbsp. caster sugar
- 4 tbsp. milk
- 1 egg
- 1 tsp. cinnamon
- 1 tsp. ground ginger
If you’re making the pumpkin puree yourself, cut a pumpkin into chunks and remove the seeds. Drizzle with olive oil and sugar and roast for 45 minutes in a hot oven. Once cooked, blend in a food processor and leave to cool.
Preheat the oven to 200C and line and grease a baking tray.
Mix together the butter and sugar until pale and fluffy. Add the egg and beat it in until smooth, then beat in the pumpkin puree and the milk. Mix until smooth.
Stir in the flour, cinnamon and ginger and mix until everything is combined. Knead once or twice until the dough holds together.
Press the dough into a flat circle of about 2cm thick then cut it into wedges.
Arrange the wedges on the baking tray and then cook them for 12-15 minutes.