Proper pumpkin scones

In my home there is only one shape a scone should be, circular & cut with a water glass dipped in flour.

None of this namby pamby cookie cutter business & certainly not American style scone triangles. Where did the scone triangle come from anyway? I suspect this is something to do with Starbucks. When they start serving real coffee made by real people, then they can come talk to me about how a scone should be shaped.

My mum always cut her scones using a water glass dipped in flour (to stop any sticking) and consequently anything else seems like a bastardised version of the original. Of course a cookie cutter will do much the same thing, but a water glass makes a fun sound when you press it into the dough too. (You will know what I am talking about when you do it)

Of course it probably doesn’t matter at all what shape a scone is but we tend to make these things the way our mothers did, the way thiers did before that. What does matter is handling the dough gently, getting the right consistency, using fresh (not canned) pumpkin puree & using a nice heavy baking tray to get some good crust happening.

Something I have changed is the sugar, I really like a bit of brown sugar pumpkin action so I have used half brown sugar & half homemade vanilla sugar. Feel free to use caster sugar as a substitute. 

Scones should be eaten on the same day they are made as they dry out rather quickly hence the rather small yeild of this recipe. If they are not to be served immediately keep them warm for a while wrapped in a clean tea towel. They are the perfect Sunday afternoon picnic treat.

Pumpkin Scones

Ingredients:

• 260g fresh pumpkin puree
• 2.5 cups self raising flour (approx)
• 1 egg yolk
• 40g softened butter
• 2.5tbsp brown sugar
• 2.5tbsp vanilla sugar
• 1 tsp cinnamon
• 1/4 cup milk to brush
• Extra flour to dust

Method:

1. Preheat oven to 180c & line a heavy baking tray with baking paper.
2. In a large bowl cream butter & sugar, add the egg yolk & beat until fluffy.
3. Add pumpkin puree & stir with a wooden spoon, add half flour & mix into batter.
4. Keep adding flour gradually & mixing until mixture forms a dough.
5. Turn out onto a lightly floured surface & gently knead a few times to bring together. The dough should be still slightly sticky.
6. Roll out to about 2cm thick & cut into circles using a water glass dipped in flour or a cookie cutter.
7. Re knead & roll leftover dough & continue cutting scones until all the dough is used (usually there is a little bit leftover to munch on)
8. Place scones on baking tray & brush with milk.
9. Bake for 15-20 minutes until golden.
10. Serve warm from the oven with butter, cream & lemon curd

Makes approx 12-15 depending on the size of your cutter.

**Note: for savory pumpkin scones omit the sugar, add a pinch of salt & whatever other flavorings you choose. Crumbled bacon, cheddar cheese, chopped jalepinos, pesto, pine nuts, sun dried tomatoes, shopped herbs, goats cheese. You name it.