Danish dough whisk or a knife for combining the ingredients
Lined baking trays
knife for cutting the scones
Ingredients
Scone
3cupsself raising flour(or 3 cups of normal flour and 4½ tsp of baking powder)
¾cupwholemeal flour
1cup brown sugar
2tspcinnamon
1tsp nutmeg
150gramschopped dark chocolate(I like to use Whittakers chocolate)
1cup cold cooked and mashed pumpkin
75grams melted butter(a dairy free spread would work well too)
1egg
¾cupmilk(a dairy alternative would work here too)
Glaze
1tbspapricot jam
3tbspboiling water
Instructions
Scone
Pre heat your oven to 180 fan bake.
Line two oven trays.
Place all the dry ingredients into a large bowl and make a well in the centre.
Combine the melted butter, cold cooked mashed pumpkin and the egg in a seperate bowl.
Pour the wet ingredients (excluding the milk) into the dry, and gently combine.
Gradually pour the milk into the mixture until it forms a dough.
Tip the dough onto a floured surface and pat into a square shape about 3-4cm high.
Cut into twelve equals sized scones.
Place close together on your lined trays. This will encourage the scones to rise up.
Bake for 20 minutes
Glaze
Combine the apricot jam and boiling water to make a glaze. When the scones are cooked baste the glaze over each scone. This isn’t necessary but very tasty.