Pumpkin scones was the perfect autumn recipe but I am always late so…

We are close to Christmas and I still have to post this!

I hope you love winter pumpkins! 😛

I made them weeks ago, taken from a small, lovely book called ” Book of scones”.

Of course the subject of the book is clear, recipes are many and seems all very nice; of course this comes from my errands into the dark side of Amazon, where used and super-discounted cookbooks live.

Just today I did another one so soon you will see more scones on blog.

I should have been born in England or arond for how much I love scones! 😛

As usual time is counted for me; I still want to post at least recipes in both languages so I have to cut somewhere and the lenght of post is the sad solution.

On the other hand you are here to find a yummy idea, not to read about my wanders! 😀

Enjoy the recipe!

Print Recipe

Pumpkin scones

Servings: 12

Ingredients

500 g self raising flour
2 tsp baking powder
125 g soft brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
100 g butter, cubed
125 g grated fresh pumpkin
1 tsp vanilla extract
25 ml milk
200 g condensed milk
1 egg

Instructions

Preheat oven at 190°C and line some baking trays with greaseproof paper.
Sift the flour, baking powder, sugar and spices in a mixing bowl.
Add the butter and rub in until it resembles fine crumbs. Add the pumpkin and vanilla and mix briefly.
Pour the milk, condensed milk and egg in a jug and mix with a fork.
Gradually pour the liquid into the dry ingredients, adding enough to draw all the mixture into a damp dough but not enough to make it sloppy and wet.
Turn out onto a lightly floured surface and roll out to about 4 cm thick.
Stamp out using a 8 cm round cutter or a glass and place scones on a baking tray.
Bake for 18- 20 minutes until risen and springy to the touch. Transfer to a wire rack to cool slightly.
Serve warm with maple syrup and whipped cream.