Food & Wine
Pumpkin scones
These scones are subtly spicy (well, unless you add the optional chilli, as then they're just plain punchy).
Ingredients:
- 2 cups self-raising flour
- ½ cup icing sugar
- 1 tsp ground cumin
- 1 tsp ground cardamom
- 1 tsp ground chilli
- 1 raw red chilli, chopped (optional)
- ½ cup cooked pumpkin, mashed
- 1 tbsp. butter
- 300ml chilled milk mixed with 1 egg
- a little extra milk
Method:
- Turn the oven on to 220C.
- Rub butter into flour; add everything else and mix gently.
- Shape scones by hand and place, almost touching, in a lamington tray (i.e. not too large, high-sided cake tin). Brush with the extra milk.
- Bake for 15-20 minutes or until the tops are brown.
- Serve with soup, or buttered for lunch with cheese. They are also surprisingly good with plum jam or medlar jelly.
Written by Jackie French. First appeared on Stuff.co.nz. Image credit: Marina Oliphant.