SPICE SCONES RECIPES

Steps:

• Mix wet ingredients in a medium size bowl until thoroughly combined.
• Measure dry ingredients in a small bowl or into the bowl of your food processor.
• Add cold, cubed butter and pulse food processor a few times until combined.
• Add wet ingredients to bowl of food processor. Pulse until combined. The mixture will form a ball.
• Turn dough out onto a piece of parchment paper. Pat dough into a circle about five to six inches wide and about a half inch deep.
• Wrap and chill for several hours or overnight.
• When ready to bake preheat oven to 400 degrees F.
• Unwrap dough.
• Slice round of dough into eight wedges. Once down the middle and once across and on a diagonal twice.
• Bake on a parchment lined baking sheet for 18 to 20 minutes. Scones will burn easily. Pay attention to how they smell and check them after 15 minutes.
• Let cool on a wire rack for five minutes.
• Make glaze by stirring confectioner's sugar and heavy cream until a desired consistency is reached.
• Glaze cooled scones by dipping into the glaze or spooning glaze over the top of each scone.
• Enjoy with cups of coffee or hot tea.

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour in a bowl and coarsely grate in the butter (dipping the butter into the flour can make it easier to grate; do this as often as you need). Use a butter knife to stir the butter into the flour, then mix in the sugar and spice.
• Add the pumpkin and 80ml milk to the flour mixture and quickly stir everything together. Add more milk if you need to.
• Tip the mixture onto a floured surface and lightly bring together with your hands a couple of times. Roll out until 4cm thick and stamp out rounds with a 7cm cutter. Re-shape the trimmings until all the dough has been used. Place the rounds on a lightly floured baking sheet and brush the tops with any remaining milk. Bake for 10-12 mins until risen and lightly browned.