Samhain Pumpkin Scones
Wednesday May 8, 2019
Something that seems to be becoming a repeat theme is my autumnal food. Food is one of my favourite ways to mark the turning of the wheel, and this is the second year in a row I’ve made a curry and pumpkin scones to mark an autumnal sabbat (last year djeran (our autumn season) started around Mabon, but this year Samhain was the first that felt like autumn).
So I thought I’d share my pumpkin scone recipe!
They have a special place in my memory as the only way I’d willingly consume pumpkin as a child, and I’ve been using this recipe for 15 years.
Ingredients:
- 2 Tbsp butter
- ½ cup sugar
- 1 egg
- 1 cup mashed pumpkin
- 2 cups self-raising flour
Method:
- Preheat oven to 260°C
- Cream the butter and sugar
- Mix in egg, and then pumpkin
- Add sifted flour and mix in
- Scoop heaped tablespoons of mixture into an oven tray (I line it with baking paper or a silicone baking sheet)
You can mix in more flour to shape/cut them like normal scones, but I love the messy rustic-ness from spooning the less-firm mixture, plus it’s way less effort/mess. - Bake for 10-15min. They should be golden and a skewer inserted should come out clean.
I love them with butter, honey, or jam (my current favourite is blackberry jam).