Ingredients

The following ingredients have 12 Servings
  • 6 tablespoons pumpkin puree ( (canned or see below to make your own from squash))
  • 2 ¼ cups (275g) all-purpose flour (plain flour)
  • 2 teaspoons baking powder
  • ½ cup (100g) sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger ()
  • ⅓ cup (80g) cold butter (cut into small cubes)
  • 3 tablespoons milk (plus extra for brushing)
  • 1 large free-range egg
  • ¾ cup (75g) powdered icing sugar
  • 1 teaspoon vanilla extract
  • 3 teaspoons milk

Instruction

  • Preheat oven to 425°F / 220°C. Line or grease a baking sheet.
  • Sift the flour, sugar and spices into a bowl.
  • Using your fingertips, rub the cubes of cold butter into the flour mixture with your fingertips until the mixture has the consistency of coarse breadcrumbs.
  • In another bowl, lightly mix together the pumpkin, milk and egg.
  • Pour the wet ingredients into the dry ingredients and stir to combine. Form a ball with the dough, adding a little more flour if the dough is too sticky.
  • On a lightly floured countertop, form the dough into a circle approximately ½ inch thick. Cut into 8 wedges. Place on the baking tray and brush with a little milk.
  • Bake for 12 minutes or until risen and lightly golden. Cool on a wire rack.
  • Meanwhile, mix all the glaze ingredients together, then drizzle onto the cooled pumpkin scones.