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!

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.