Pumpkin spice scones

Serve these lightly spiced pumpkin scones warm and topped generously with butter or cream cheese. They make a perfect snack for autumn, especially at Halloween


  • 450g self-raising flour, plus extra for rolling
  • 100g cold butter
  • 50g golden caster sugar
  • 1-2 tsp pumpkin spice (or mix ½ tsp cinnamon, ¼ tsp ginger, a good grind of nutmeg and a pinch of allspice)
  • 200g cooked pumpkin
  • 80-100ml milk
  • butter or cream cheese flavoured with a pinch of cinnamon, to serve


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