<\/p>\n

\n

Ugly but delicious ;). Pumpkin scones \u2013 quick little buns made without yeast, using baking powder instead. This British speciality comes in a pumpkin version this time \u2013 just look at that flavour and colour! If you have never baked scones before, I should mention that they should be slightly crisp on the outside and lovely and soft in the middle. Shape them fairly small and cut them out using a very sharp cutter. Perfect for brunch or afternoon tea, even straight from the oven!<\/em><\/p>\n<\/blockquote>\n

Which pumpkin do I use for baking?cIn Poland, a good variety for baking is Hokkaido pumpkin, known in the UK as Red Kuri squash. It has a delicate flavour, a floury texture and an intense orange colour. It is very versatile and can be used in many different ways in cooking.<\/span><\/p>\n

Makes 10\u201312.<\/span><\/p>\n

Ingredients for the pumpkin scones:<\/span><\/p>\n

\n
• 350 g plain flour<\/li>\n
• 3 tsp baking powder<\/li>\n
• \u00bd tsp salt<\/li>\n
• 1 tbsp sugar<\/li>\n
• 50 g butter, cold<\/li>\n
• 250 g pumpkin pur\u00e9e<\/li>\n
• 2 eggs<\/li>\n
• 20 ml milk<\/li>\n
• 100 g raisins<\/li>\n<\/ul>\n

  Sift the plain flour, baking powder, salt and sugar into a bowl. Add the cold butter, cut into small cubes, and rub it into the flour with your fingertips until the mixture resembles crumble. In a separate bowl, whisk together the 2 eggs, pumpkin pur\u00e9e, milk and raisins. Add the dry ingredients to the wet ingredients and quickly mix together. You will have a thick, sticky dough (do not add more flour, even though you may be tempted to!).<\/p>\n

  Generously dust the work surface with plain flour. Place the dough on it and dust the top with more flour. Roll it out to approximately 1.7 cm thick. Using a 5 cm round metal biscuit cutter with sharp edges, cut out the scones. Arrange them on a baking tray lined with baking paper, leaving a little space between them. Before baking, you can brush the tops with milk (I don’t, as I prefer the more rustic appearance of the scones).<\/p>\n

  Bake at 230\u00b0C for approximately 15 minutes. If the buns are browning too quickly, reduce the temperature to 220\u00b0C. Remove from the oven and leave to cool on a wire rack. They are best eaten on the day they are baked.<\/p>\n

  Enjoy!<\/p>\n

  <\/p>\n

   <\/p>\n

  <\/p>\n

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  <\/p>\n","protected":false},"excerpt":{"rendered":"

  Ugly but delicious ;). Pumpkin scones \u2013 quick little buns made without yeast, using baking powder instead. This British speciality comes in a pumpkin version this time \u2013 just look at that flavour and colour! If you have never baked scones before, I should <\/p>\n","protected":false},"author":1,"featured_media":4663,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[79,306,62,438],"tags":[137,359,83],"duration":[],"tag_group":[],"class_list":["post-4662","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-all-over-the-world","category-quick-bakes-express","category-rolls","category-vegetable-cakes","tag-pumpkin","tag-pumpkin-puree","tag-raisins"],"acf":[],"yoast_head":"\n