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Pumpkin Spice Scones

Pumpkin Spice Scones | Recipe

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Pumpkin Spice Scones | Recipe

Name: Pumpkin Spice Scones
Cook time: 55 min
Yield: 16 Personen
Ingredients: 1 small Hokkaido pumpkin; 540 g plain flour; 100 g brown sugar; 4 tsp baking powder; 1/2 tsp salt; 225 g butter, cold; 2 large eggs, room temperature; 300 g pumpkin puree, home-made; 180 ml milk (of which 2–3 tbsp for brushing); 1 apple, peeled, cored and cut into small pieces; 250 g icing sugar; 3 tbsp milk; 4 tsp Pumpkin Pie Spice; 1 tsp Pumpkin Pie Spice

Nils – Head Chef

Rating:

0 % of 100

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Cooking Time:

55 min

Difficulty:

Easy

Servings

Ingredients

For the pumpkin puree:
1

small Hokkaido pumpkin
For the scones:
540 g

plain flour
100 g

brown sugar
4 tsp

baking powder
1/2 tsp

salt
225 g

butter, cold
2

large eggs, room temperature
300 g

pumpkin puree, home-made
180 ml

milk (of which 2–3 tbsp for brushing)
1

apple, peeled, cored and cut into small pieces
4 tsp

Pumpkin Pie Spice
For the glaze:
250 g

icing sugar
3 tbsp

milk
1 tsp

Pumpkin Pie Spice

Method

It’s best to prepare the pumpkin puree the day before. Cut the pumpkin in half, remove the seeds, peel and cut into small pieces. Cover the pumpkin pieces with water in a saucepan and bring to the boil. Then reduce the heat and cook the pumpkin for about 15–20 minutes until soft.

Drain the water and blend the cooked pumpkin until smooth. Leave the pumpkin puree to cool and store in an airtight container in the fridge (or use as required).

For the scones, whisk together the flour, sugar, baking powder, 4 tsp Pumpkin Pie Spice and salt in a large bowl. Then add the butter and bring together until the mixture forms coarse crumbs.

Place the eggs, pumpkin puree and milk (reserving 2–3 tbsp) in a second bowl and gradually stir in the dry ingredients until everything is just moistened. Then fold in the apples.

Preheat the oven to 200°C (top/bottom heat).

Place the scone dough on a floured surface and knead briefly. Then divide the dough in half. Shape each portion into a circle of about 20 cm and cut into eighths. Separate the triangles and place them 3 cm apart on ungreased baking sheets. Brush with the reserved milk.

Bake at 200°C for 12–15 minutes until golden brown. Leave to cool on a kitchen rack for 10 minutes. Mix the ingredients for the glaze plus 1 tsp Pumpkin Pie Spice and drizzle over the scones. Serve warm.

Nutritional information: (Per serving)

Calories
335 kcal

Carbohydrates
49 g

Protein
5.1 g

Fat
13 g