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Export 10 ingredients for grocery delivery
Preheat oven to 425F / 220C. Lightly butter a large baking tray.
Peel, deseed and cube the pumpkin or butternut squash. Roast in the oven for about 20-30 minutes or until soft. Puree with a hand blender or food processor until smooth. Any extra puree can be frozen.
Sift the flour, sugar and spices into a bowl.
Using your fingertips, rub the butter and flour mixture together until the mixture has the consistency of coarse breadcrumbs.
In another bowl, lightly mix together the pumpkin, milk and egg.
Pour the wet ingredients into the dry ingredients and combine. Form a ball with the dough, adding a little more flour if the dough is too sticky.
On a lightly floured worktop, form the dough into a circle approximately 1/2 inch thick. Cut out scones with a cutter or the edge of a glass dipped in milk. Place on the baking tray and brush with a little milk.
Bake for 10-15 minutes. Cool slightly on a wire rack and serve with cream, jam and a cup of tea.