|2 cups self-raising flour|
|1/2 cup icing sugar|
|1 tsp ground cumin|
|1 tsp ground cardamom|
|1 tsp ground chilli|
|1 raw red chilli, chopped (optional)|
|1/2 cup cooked pumpkin, mashed|
|1 tbsp butter|
|300ml chilled milk mixed with 1 egg|
|A little extra milk|
NEED TO KNOW
|Type of dish||Baking|
|Cooking time||30 min - 1 hour|
|1. Turn the oven on to 220C.
2. Rub butter into flour; add everything else and mix gently.
3. Shape scones by hand and place, almost touching, in a lamington tray (i.e. a not too large, high-sided cake tin). Brush with the extra milk.
4. Bake for 15-20 minutes or until the tops are brown.
Serve with soup, or buttered for lunch with cheese.
They are also surprisingly good with plum jam or medlar jelly.
- Good Food
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