Pumpkin Scones

These pumpkin shaped scones, topped with Fortnum’s Maple Caramelised Pecans, are soft, lightly spiced, and fun to make - perfect for baking with kids.

What you'll need

MAKES 8-10 SCONES

400g plain flour. 

20g baking powder.. 

1⁄2 tsp salt.. 

115g cold unsalted butter, diced. 

50g caster sugar. 

100g tinned pumpkin (or homemade pumpkin purée).

100ml whole milk.

1 egg, lightly beaten, to glaze.

Handful of Fortnum’s Maple Caramelised Pecans, cut in half lengthwise.

What to do

1. Sift the flour, baking powder, and salt into a bowl, then add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs.

2. Stir in the sugar, then add the pumpkin and milk. Mix to give a soft dough, starting first with a spoon and then briefly bringing together with your hands. Do not over-mix, or the scones will be heavy. Cover the bowl and leave to rest in the fridge for 30 minutes.

3. On a lightly floured work surface, roll out the dough to about 2.5cm thick. Cut out rounds with a 5.5cm cutter, re-rolling the trimmings where necessary. Use a wooden skewer or chopstick to make 8 equally spaced indentations around the sides of the scones, then indent the top to create the shape of a pumpkin. Mark a small hole in the centre of each (this is where the pecan will go to form the stem after baking).

4. Place the scones on a baking tray lined with baking paper. Brush with the beaten egg and leave to rest in the fridge for another 30 minutes.

5. Bake in a preheated oven at 200°C / Fan 180°C / Gas 6 for 12–15 minutes, until well risen and golden brown. Transfer to a wire rack to cool.

6. Place a small length of pecan in the centre of each to form a stem, then serve with butter or cream.

Inspiration

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