We’ve still got pumpkin pureé to use up! So this week for work treats I’m making pumpkin scones, or at least what Americans call scones! I’m following this recipe, with advice from someone on Reddit who made them this weekend too.

• 260 grams plain flour
• 70 grams soft light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 113 grams cold unsalted butter
• 120 grams pumpkin puree
• 1 tablespoon molasses
• 3 tablespoons full-fat milk
• 1 egg
• 2 teaspoons vanilla

• 125 grams icing sugar, sifted
• 1 to 2 tablespoons full-fat milk

• 125 grams icing sugar, sifted
• 1 tablespoon pumpkin puree
• 1/8 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cinnamon
• 1 to 2 tablespoons full-fat milk

This is a nice easy food processor recipe. All the dry ingredients, plus the sugar, go into the bowl. The cloves were a bit overpowering here… maybe only 1/4 tsp next time.

Then the food processor is used to cut the butter into the mix.

Then the wet ingredients all get whisked together.

Then we have our two parts ready to mix.

These form into a nice dough.

The dough is rolled out into roughly a rectangle.

This is then cut into strips with a dough scraper, then cut into triangles that go on lined baking trays.

As I made mine small, these only take 10 minutes in a 180c fan oven and a toothpick came out clean.

These then go to cool, along with all the other baking that’s getting done!

Once cooled they get iced: dipped in the plain icing, then drizzled with the spiced icing.

They certainly don’t taste like a proper English scone, but they’re lovely and light and spicy.

Pumpkin Scones:

• 260 grams plain flour
• 70 grams soft light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 113 grams cold unsalted butter
• 120 grams pumpkin puree
• 1 tablespoon molasses
• 3 tablespoons full-fat milk
• 1 egg
• 2 teaspoons vanilla

Sugar Glaze

• 125 grams icing sugar, sifted
• 1 to 2 tablespoons full-fat milk

Spiced Glaze

• 125 grams icing sugar, sifted
• 1 tablespoon pumpkin puree
• 1/8 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cinnamon
• 1 to 2 tablespoons full-fat milk

Mix dry (including sugar) in a food processor, cut in the butter. In a separate bowl mix the wet ingredients. Then mix both bowls to form a dough. Roll out into a rectangle and cut into triangles. Put on lined baking tray, bake at 180c fan for 10-15mins (until a toothpick comes out clean). Cool on rack. Mix together glazes. Dip top into plain glaze, let dry,then drizzling spice glaze.