Pumpkin spice scones

• self-raising flour↗450g g

  plus extra for rolling

• cold butter↗100g g
• golden caster sugar↗50g g
• pumpkin spice1-2 tsp tsp

  (or mix ½ tsp cinnamon, ¼ tsp ginger, a good grind of nutmeg and a pinch of allspice)

• cooked pumpkin↗200g g
• milk↗80-100ml ml
• butter↗

  or cream cheese flavoured with a pinch of cinnamon, to serve

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Put the flour in a bowl and coarsely grate in the butter (dipping the butter into the flour can make it easier to grate; do this as often as you need). Use a butter knife to stir the butter into the flour, then mix in the sugar and spice.

2. 2

   Add the pumpkin and 80ml milk to the flour mixture and quickly stir everything together. Add more milk if you need to.

3. 3

   Tip the mixture onto a floured surface and lightly bring together with your hands a couple of times. Roll out until 4cm thick and stamp out rounds with a 7cm cutter. Re-shape the trimmings until all the dough has been used. Place the rounds on a lightly floured baking sheet and brush the tops with any remaining milk. Bake for 10-12 mins until risen and lightly browned.