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Pumpkin Scones

These delicious autumnal scones are the perfect treat for afternoon tea on Halloween. Serve while they are still warm from the oven and top with Extra Mature Cheddar and a generous dollop of Fireflame Chilli Jam.

NUMBER OF SERVINGS 8 

INGREDIENTS 

METHOD 

  1. Prepare the pumpkin by cooking in salted water for 10 mins until soft. Drain and mash and set aside to cool.  
  2. Preheat oven to 180 degrees 
  3. Put the sifted flour and baking powder into a bowl with the butter, using your fingertips, rub together and combine to a breadcrumb consistency.  
  4.  Using a fork mix the cold mashed pumpkin with the breadcrumb flour and butter mixture 
  5. Then combine with the grated cheese and mustard and chopped thyme 
  6. Then slowly add the milk, making a dough consistency.  
  7. Knead the dough lightly on a floured surface 
  8. Form the dough into a ball and roll out until 3cm thick 
  9. Using a flower cutter, cut out the scones and place on an oiled baking tray.
  10. Brush the tops with little bit of milk.  
  11. Bake for 10 minutes until golden and risen.  
  12. Cool on a wire rack.
  13. Slice and top with extra cheese and a dollop of single variety chili jam  

PREPARATION TIME 25 MINUTES 

COOKING TIME 15-20 MINUTES 

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