Harvest pumpkin scones with spiced apricot jam

It has taken nearly a year to write this post. 2013 has been a manic year for me, apologies for the absence and yes, I am so chuffed that you have missed me. I thought I would catch up on something really fun that I took part in last year, the Balham Cake off. This is what I came up with for my week 4 challenge, and boy by this time, I was just about ready to pop with my second pregnancy :). I thought it would be nice to enter this recipe into Tiendeo‘s 1st edition of the bllogger’s cooking competition as part of my competition initiative for this year.

Scones

2 cups self-raising flour
1/2 tsp salt
1/2 cup sugar
1 cup mashed pumpkin (cold)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
50g butter
1 egg

Spiced Apricot Jam

100g apricot jam
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

Method

1. Pre heat oven to 220 degrees Celsius
2. Mix all dry ingredients (flour, sugar, spices, salt) in a bowl
3. Cut butter into dry ingredients until a form of crumble is formed
4. Mix together pumpkin, egg then fold into dry crumbly mix to form a dough. I sieved the mashed pumpkin first to get rid of any pips and bits, but to be honest, adding a bit of character to the scone will do no harm.
5. Place dough on a floured surface and begin to pat out flat. Normally you would flatten out to about 1 inch thickness, but I made a giant scone for my challenge so I flattened to about 2 or so inches. Once moulded into your desired shape, place onto greased tray and bake for 25 minutes.
6. Mix together the jam ingredients and spread a blob over the scones when ready to eat.

Serve with clotted cream