About the Recipe
I call this my halloween scone but honestly, they're great at any time. Still, kabocha (or squash, or pumpkin or whatever you call them!) are a seasonal autumn vegetable so Halloween seems a good time to make them - you can even recycle the gourd for your scary Halloween face! Made with pumpkin and yoghurt, these are soft, sweet and crumbly.
Ingredients
300g japanese kabocha / pumpkin
230g self raising flour
1 tsp baking powder
55g salted butter
1/2 tbsp ground cinnamon
50g sugar
1 egg
4 tbsp yoghourt
1 tbsp milk
some butter or oil for oiling a baking tray
a little milk for grazing
a little flour for dusting
a small round cutter
Preparation
deseed and cut the pumpkin into wedges with the skin on
put the pumpkin in a bowl and cover it with cling film
pierce once and microwave for 5 mins at 600W
remove the skin from the kabocha & mash well with a fork in the bowl
mix the flour & baking powder in a bowl
rub the butter into the flour with your fingers
add the cinnamon, sugar & pumpkin and mix well with a fork
until the mixture resembles breadcrumbs
add the beaten egg & yoghurt and mix well
then add the milk and mix again
heat your over to 180 C / 350 F
dust a rolling surface with a little of the flour
shape the dough into a 3cm thick roundel, then using a small cutter, cut out 12 scones
oil or butter a baking try,
place the scones on the tray and brush a little milk on the top
bake the scones for 15-17 mins
serve with clotted cream and jam (optional)