Here’s the latest lovely recipe from our resident plot chef, Saskia.
I had a lovely enormous grey prince pumpkin and among other things (chutney, baked veg, soup) I made pumpkin scones. These are really lovely, especially fresh and warm with butter.
60 g butter or margarine
60 g sugar
125 g drip dried cooked pumpkin flesh
125 ml milk
350 g self raising flour plus a bit of baking powder
add raisins and cinnamon to taste
First of all you need to cook some pumpkin flesh in very little water until it is soft (20 minutes). Get your workstation ready as the dough is very sticky and very soft! Preheat the oven to 230 Celsius and line your baking trays, get your cookie cutter out.
Mix the butter well with the sugar. Add the pumpkin, slowly add egg and milk, keep stirring.
Stir in the flour bit by bit. Stop at 300 g but have the other 50g ready.
Flour your work surface and your hands generously and gently press some of the dough flat with your hands. Leave it quite thick.
Flour your cutters and cut out your scones, handle them lightly, put them upside down on your baking sheet so they rise straight.
Bake for 15 – 20 minutes, let them cool on a wire rack.