Pumpkin Spiced Norfolk Scone

Bettys British Halloween Pumpkin Spiced Norfolk Scone
Bettys British Halloween Pumpkin Spiced Norfolk Scone
Bettys British Halloween Pumpkin Spiced Norfolk Scone
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!
Bettys British Halloween Pumpkin Spiced Norfolk Scone
Bettys British Halloween Pumpkin Spiced Norfolk Scone
Bettys British Halloween Pumpkin Spiced Norfolk Scone
Bettys British Halloween Pumpkin Spiced Norfolk Scone
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
For decoration:
 
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. 


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