The very lovely people at Bettys asked me to come up with a recipe for Halloween. But it’s not just any Halloween celebration it’s A Very British Halloween. It got me thinking that a lot of Halloween foods and traditions are considered American. Now there is nothing wrong with that at all, but isn’t it just lovely when something is British. And then I got thinking some more (I know that’s a lot of thinking) why not make it something local?
Queue a few brainstorms, a phone call to my mum to ask her opinion and then suddenly it was decided. A pumpkin spiced Norfolk scone. I mean can you get more British than a scone? (Oh just so you know, I say scone as in gone).
Of course the recipe needed to have some Halloween flavours and what says Halloween more than pumpkin? I combined mixed spice, cinnamon and ginger with butter and brown sugar to fill the middle of the scone.
I loved the idea of a Norfolk scone as it’s one big one that you cut up and serve like a slice of cake, perfect for a Halloween get together. This has become one of my favourite recipes I’ve ever developed and I’m so excited to share it with you!
Pumpkin Spiced Norfolk Scone
– Serves 10 –
For the scone:
560g self – raising flour
2 level teaspoons of baking powder
125g butter or margarine
60g demerara sugar
2 medium eggs, beaten
145ml whole milk
For the filling:
90g soft butter
60g demerara sugar
200g pumpkin, cooked and mashed
2 teaspoons of ground ginger
2 teaspoons of ground cinnamon
2 teaspoons of mixed spice
Extra milk and sugar for the top
100g icing sugar
In a bowl combine the flour, baking powder and sugar. Rub in the butter.
Add the eggs and stir until combined.
Gradually add the milk until a soft dough has formed.
Turn the mixture onto a floured surface.
Divide the mix into two.
Roll out to 1/2 an inch thick.
Place one half onto a lined baking tray.
In a separate bowl combine the butter, pumpkin, sugar and spices. Mix together until you have a thick, spreadable paste.
Spread over the the half on the baking tray.
Place the other half of scone on top of the scone on the baking tray.
Brush over a light coat of milk and a small sprinkling of sugar.
Bake for 30 – 35 minutes, until golden brown.
You will need to turn the tray half way through cooking to ensure an even bake.
If the top browns too quickly, cover with a piece of baking parchment.
Once baked leave to cool.
Make up a glace icing, combing the icing sugar and enough water to make a thick icing.
Place the icing into a disposable piping bag and delicately pipe a cobweb on top.
Leave to set.
Serve with a good vanilla ice cream, thick double cream or with a good cup of tea.
Written for Bettys.