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:

1. Turn the oven on to 220C.
2. Rub butter into flour; add everything else and mix gently.
3. 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.
4. Bake for 15-20 minutes or until the tops are brown.
5. 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.