I love Halloween and all the traditions surrounding it. Thoughts of children at Tea Parties eating Pumpkin Drop Scones are inspiring enough for me to want to go and make them…..
Don’t forget to let your children get involved in this recipe – they learn so much from what they experience in the kitchen: measuring is maths; mixing ingredients is science; shaping and cutting is creativity. Overall, they learn confidence as they are keen to please you and are proud to display (and taste) their own work.
For other Halloween recipes, take a look in HoniesKitchen. For other Halloween inspiration take a look at recent posts on my blog. To make Pumpkin Drop Scones follow this recipe
- 50g/2oz *pumpkin purée
- (*You can use your own Pumpkin flesh after carving one out (an ice cream scoop is ideal for this) – bake at 180 C for 1 hour or steam for 30 mins or slow cook on high for 1 hour and on warm till you are ready and then sieve the excess fluid.)
- 1 whole free-range egg
- 2 free-range egg yolks
- 1 vanilla pod, seeds only (discard the pod)
- 50g/1½oz self raising flour
- 1 tsp cinnamon
- 50ml/2fl oz condensed milk
- 250g/8oz double or clotted cream , to serve (adding a little vanilla extract to cream gives a lovely flavour
- Preheat the oven to 200C/400F/Gas 6.
- Grease a baking sheet and preheat in the oven.
- Place all the ingredients into a food processor and blend together.
- Place spoonfuls of the mixture onto the preheated baking sheet, then flatten them out by lightly pressing down on them with a spatula.
- Transfer to the oven for 12 minutes, until the scones are risen and golden.
- To serve, transfer to a serving plate and place the cream in a serving bowl on the side.
Inspired from a recipe passed on from a friend