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.
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
Spiced Apricot Jam
100g apricot jam
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves
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
DeittraSeptember 25, 2013 at 8:53 pm
Freedes! I’ve missed you and your beautiful food so! I’ve also been on delay with a sweet impending arrival that’s distanced me from the kitchen. Totally hoping to get back to cooking soon! Fall is here, and so are these beautiful scones. Your baking is just what my 7 months preggers cravings need! Thanks for the recipe!!
Best, always! xo.
MyBurntOrangeSeptember 26, 2013 at 7:18 pm
Awwww congratulations! You have quite literally been distance from cooking…. by a big bump!
Adhis (Chef Afrik)October 28, 2013 at 7:41 pm
Love how your food is seasonal! Tis def that time of year 🙂
MyBurntOrangeNovember 2, 2013 at 8:03 am
Thank you so much Chek Afrik. I now have a lot of catching up to do 🙂