Firstly I would like to apologise to all other pumpkin scone recipes, because once you have made these babies you won't look at another recipe. These are the most moist, fluffy, nutmegy, super scrumptious pumpkin scones I have ever made. YUMMMMMMMMMMM!
I hope you all enjoyed the long weekend, ours was spent in a cozy Miner's cottage in Maldon. We played cards in front of the open fire, collected firewood each morning, went for winter walks to town for hot chocolates and made apple pie and a yummy batch of minestrone soup with garlic pizzas. 'Twas a shame Clémentine didn't sleep day or NIGHT.....we all returned home with snotty noses and sore throats which made for a looooong week. But it was o lovely to getaway, thanks to Adam's family who live in Maldon, their house is a home away from home.
But today we are both feeling much better and up for some baking! Clémentine has been enjoying watching home videos on the iPad so she wanted to make her own. If you follow me on Instagram you would have seen our funny little cooking show clip, we attempted to make a cooking show but the iPad didn't have enough space to last more than two minutes! I've posted the clip below, enjoy!
This recipe is based on a few pumpkin scone recipes that I have tried and tested throughout the year. I use cold olive oil instead of butter which seems to keep them moist for up to three days, which is ace as a scone is usually only good the day it is baked. Toast them up, warm them in the oven or even eat them at room temperature the following day and you will be quite chuffed at how fresh they taste!
You can use whatever dried fruit you like, I tossed between prune or currants. I went for the latter but I think dried prunes would be super yummy too. Walnuts were my choice of nuts but pecans or hazelnuts would be a great addition also. For a decadent scone replace the fruit with chunks of dark chocolate and use hazelnuts.......drool worthy.
The dough is very sticky, so I used a generous amount of flour on my bench top and sprinkled the dough with a fair amount too. I didn't really need the dough, as the food processor does all the work.....I just gently smooshed it together to shape it. If you wanted to cut rounds out to make individual scones you would definitely need to flour your cutter well.
Pumpkin walnut and currant scones
1/2 cup extra virgin olive oil
1/3 cup walnuts, roughly chopped
3 tablespoons dried currants
1/2 cup boiling water
1 cup plain flour
1 cup wholemeal flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon dry ginger powder
1/4 teaspoon freshly grated nutmeg
1/4 cup maple syrup
1/2 teaspoon sea salt
1/2 cup cooled mashed pumpkin (I baked a small half of Jap pumpkin)
2 tablespoons plain greek yogurt
Place the olive oil in the freezer to chill.
Soak the currants in the boiling water.
Pre heat oven to 180 degrees C.
Line a baking tray with baking paper.
If using a food processor-
Place all the dry ingredients into the bowl and shjooz to combine.
With the motor running pour in the olive oil and shjooz until it the mixture looks like wet sand.
Add the maple syrup, shed pumpkin, walnuts, currants and yogurt, then pulse until the dough just comes together.
If making by hand-
Sift the dry ingredients into a large mixing bowl.
Drizzle the olive oil onto the flour mixture and with your finger tips rub the oil into the mixture until it feels and looks like wet sand.
Make a well in the centre and add the remaining ingredients.
Gently mix through until you have a sticky dough.
For both methods-
Flour your benchtop generously and scrape out your mixture from the bowl.
Sprinkle the top of the dough with more flour and shmoosh the dough together to form a 20-25cm round.
Place your dough onto the baking tray and with a floured knife cut into 8 pieces.
Place in the oven and bake for 15 minutes
At the 15 minute mark take the scones out of the oven and separate the pieces by re-cutting them and leaving about a 2cm gap between them.
Place back in the oven and bake for a further 5 minutes.
Best eaten warm with lashings of butter and drizzled with honey.
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