With cooler weather finally arrived, it’s quite nice to have the oven on again for longer periods. No sweltering in the kitchen, followed by desperate throwing open of windows to catch a passing breeze. Instead, an inviting warm cosiness, that encourages lingering within the kitchen and regular taste testing.
Team that kitchen warmth up, with the last of the afternoon sun and a hungry belly- and scones it is. Not just any scones though. Savoury scones, that speak of autumn colours and warming spices.
Just the thing to go with a chunky soup.
Indian Spiced Pumpkin Scones
50g softened butter
1 cup mashed local pumpkin
1 tsp dried coriander
1 tsp cumin
1/2 tsp tumuric
1/2 tsp cardamom
1 1/2 tsp salt
2 1/2- 3 cups s/r flour*
(*depends on the water content of your pumpkin)
Cream butter and spices together. Whisk in all other ingredients except the flour. Fold in flour with a knife. Turn out on to a floured surface and lightly knead, just until the ingredients come together. Make a roundish shape circle with the dough, and roughly divide. Pop on to a baking tray and bake at 210C for about 20 minutes.
Cheap, easy, and seasonal.