Use up any of your Jack O' Lantern leftover from Halloween this year with this deliciously spiced pumpkin scone recipe!
When carving your pumpkin, reserve the carved out flesh and keep refrigerated for up to 3 days before using. If you've only had your Jack O' Lantern carved and on display for 24hr and indoors, then the shell and it's flesh is fine to use in a recipes. However, if your carved pumpkin has been sat on the doorstep for a couple of days then we don't recommend eating it.
There are lots of other ways to use up your otherwise discarded pumpkin. Try adding it to risottos, soups and stews .
If you double the batch of pumpkin puree in this recipe, then try giving out pumpkin spiced brownies a go!
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Yields:
8
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Cal/Serv:
387
Ingredients
300g
peeled and deseeded pumpkin flesh, cut into 3cm pieces
1tsp.
olive oil
1Tbsp.
maple syrup
1tsp.
ground cinnamon
1tsp.
ground ginger
1/2tsp.
ground nutmeg
125g
unsalted butter, chilled and cubed
250g
self-raising flour, plus extra to dust
1tsp.
baking powder
75g
soft brown sugar
For the topping
150g
icing sugar, sifted
41/2Tbsp.
maple syrup
Directions
Step 1Preheat oven to 200ºC (180ºC fan) mark 6. In a small roasting tin, toss the pumpkin with the oil and roast for 25min, until golden and softened completely. Whizz the cooked pumpkin, 1tbsp maple syrup and spices in the bowl of a food processor until smooth. Tip on to a plate and spread into a thin layer to help cool the puree quickly.
Step 2Meanwhile, line a baking sheet with baking parchment. Using a food processor, pulse butter, flour, baking powder and a pinch of salt together until mixture resembles fine breadcrumbs. Alternatively put the flour, baking powder and salt into a large bowl and rub the butter in using your fingertips.
Step 3Pulse/mix in the soft brown sugar. Add the cooled pumpkin puree and pulse/mix until the mixture clumps together.
Step 4Tip on to a lightly floured work surface and bring together by kneading once or twice lightly (the dough will be very soft, but don’t worry). Pat dough into a rough 18cm circle. Transfer to the lined baking sheet and slice into 8 equal wedges and pull them apart slightly on the tray.
Step 5Bake for 20-25min, until golden and risen. If the scones have spread, then re-slice into wedges and leave to cool on tray.
Step 6 Meanwhile, in a small bowl, mix together the icing sugar and maple syrup until combined. Add a few drops of water to loosen the icing if it’s too thick. Dip tops of scones one at a time into the icing, face down, letting the excess to drip back into the bowl before turning the right way up and putting back on the tray. Leave to set for at least 15min before serving.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
