Pumpkin Scones with Maple Butter Recipe

Ingredients

• 300 g self-raising flour, plus extra for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 45 g cold unsalted butter, cubed
• 35 g light brown sugar
• 160 g cold roasted pumpkin puree
• 1 large egg
• 60 to 90 ml whole milk
• 1 tablespoon milk, for brushing
• 100 g unsalted butter, softened
• 1 tablespoon maple syrup
• Pinch of flaky salt

Method

1. 1

   Heat the oven to 220 C, or 200 C fan, and line a baking sheet with baking paper.

2. 2

   Whisk the flour, baking powder, and fine salt. Rub in the cold butter until only small flakes remain, then stir in the brown sugar.

3. 3

   Whisk the pumpkin and egg together. Add them to the flour mixture with 60 ml milk and mix lightly, adding more milk only until a soft dough forms.

4. 4

   Turn the dough onto a floured surface, fold it over itself twice, and pat it to 3 cm thick. Cut 10 rounds with a 6 cm cutter and arrange them close together on the sheet.

5. 5

   Brush the tops with milk and bake for 13 to 15 minutes, until risen and golden. Transfer to a rack and cover loosely with a clean towel for a softer crust.

6. 6

   Beat the softened butter with the maple syrup and flaky salt until smooth. Serve with the warm scones.