Halloween is such a fun time of year and it is a time where we go to parties, do a lot of entertaining, and of course the kids eat a lot of candy and sweet treats. This recipe is a great balance as it can be something different to take to parties, a great treat for the kids that is not high in sugar but high in important nutrients like beta carotenes and potassium, even iron.
October is pumpkin season, so not only are pumpkins abundant but they are also cheap. While some people say that canned pumpkin purée is as good as fresh, I think it is important when cooking with kids to cook from the natural vegetable as often as possible, particularly when they are in season and all over the grocery store. Pumpkin purée is easy and quick to make and freezes well. Cut your pumpkin into manageable pieces, scoop out the seeds and the stringy stuff – your kids will probably love this messy but fun task! Steam, boil, microwave or roast the pumpkin pieces and blend. As they are not as starchy as potatoes you can use a food processor, a hand or stab blender or even a fork!
Pumpkin scones are a cross between a cake and biscuit, and such a handy versatile and quick snack.
Ingredients
- 1 oz butter
- ½ cup sugar
- ¼ tsp salt
- ½ tsp cinnamon (or nutmeg or pumpkin pie spice)
- 1 cup pumpkin purée
- 1 egg
- 2 cups self raising flour
- milk
Method
- preheat your oven to 400oF
- grease a baking sheet or prepare with a piece of baking paper
- beat your butter, sugar, spices and salt together
- in a small bowl lightly beat your egg and gradually whisk in to the butter mix
- stir in your pumpkin purée
- fold in your flour
- turn onto a floured surface and kneed lightly, if the mix is too dry add a little milk (approx a tablespoon)
- cut into shapes, circles with a floured glass or biscuit cutter, or form into a round and cut into triangles
- brush with a little milk and arrange on your baking sheet
- bake for 15-20 minute until golden brown on top
- serve hot or cold
Tips
- add some chopped pumpkin seeds to the top before baking for added crunch and goodness
- we have these scones as a snack at any time of year, but at Halloween we cut them with a biscuit cutter to get some 'lines' on the side and add a face with pumpkin seeds
- cut hot scones in half and spread with a little butter or drizzle with maple syrup
- serve hot scones with vanilla ice cream as a different Halloween dessert
