Bed And Breakfast Spiced Pumpkin Scones With Honey Butter - cooking recipe

Ingredients

Pumpkin Scones
4 tablespoons softened butter
4 tablespoons caster sugar
1 egg
250 g pumpkin puree (canned, frozen or fresh)
4 tablespoons milk
1 -2 teaspoon mixed spice (If no mixed spice is available, use a mixture of cinnamon, nutmeg and cloves.)
250 g self raising flour
2 tablespoons milk
Honey Butter
75 g fresh unsalted butter, softened
4 -6 tablespoons honey

Preparation

Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
Cream together butter and sugar, then beat in egg, pumpkin puree and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Add more flour if dough is too wet or sticky.
Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk.
Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving with the honey butter.
Honey Butter: Mix the butter and honey together, adding the honey a spoon at a time until the right consistency is achieved. Mix well. Best served fresh with the pumpkin scones.