Pumpkin Scones | Recipe | Natalie Penny

Name: Pumpkin Scones | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Preheat the oven to 220°C/fan 200°C/Gas 7, and line a baking sheet with greaseproof paper.; Carefully stir the wet ingredients into the dry, and work into a smooth dough – be careful not to overwork it.; Space the scones out on the baking tray. Glaze the tops with a little oat milk, sprinkle with the pumpkin seeds and demerara sugar, then bake for 15 mins.; Meanwhile, whip together the butter, pumpkin spice mix and maple syrup.; When the scones are baked, remove from the oven and glaze with a little maple syrup. Eat while still warm, slathered in the maple butter, and try not to eat the lot...

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This month, I'm welcoming October in style with these Pumpkin Scones. I always try to hold out until October for my first pumpkin or pumpkin-spice…

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Ingredients

Ingredients
Instructions
Preheat the oven to 220°C/fan 200°C/Gas 7, and line a baking sheet with greaseproof paper.
Carefully stir the wet ingredients into the dry, and work into a smooth dough – be careful not to overwork it.
Space the scones out on the baking tray. Glaze the tops with a little oat milk, sprinkle with the pumpkin seeds and demerara sugar, then bake for 15 mins.
Meanwhile, whip together the butter, pumpkin spice mix and maple syrup.
When the scones are baked, remove from the oven and glaze with a little maple syrup. Eat while still warm, slathered in the maple butter, and try not to eat the lot...