Bed and Breakfast Spiced Pumpkin Scones With Honey Butter
Ready In: 30 mins
Serves: 6
Yields: 6 Pumpkin Scones
Ingredients
Pumpkin Scones
- 4 tablespoons softened butter
- 4 tablespoons caster sugar
- 1 egg
- 250 g pumpkin puree (canned, frozen or fresh)
- 4 tablespoons milk
- 1 -2 teaspoon mixed spice (If no mixed spice is available, use a mixture of cinnamon, nutmeg and cloves.)
- 250 g self raising flour
- 2 tablespoons milk
Honey Butter
- 75 g fresh unsalted butter, softened
- 4 -6 tablespoons honey
Directions
- Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
- Cream together butter and sugar, then beat in egg, pumpkin puree and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Add more flour if dough is too wet or sticky.
- Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk.
- Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving with the honey butter.
- Honey Butter: Mix the butter and honey together, adding the honey a spoon at a time until the right consistency is achieved. Mix well. Best served fresh with the pumpkin scones.
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