Hello Everybody and Happy Halloween!
If you have kids I’m sure they are ramping up their excitement levels in readiness for Halloween. As a small distraction from all the sweets and chocolate, I thought I would share with you my Pumpkin Scone recipe. When the kids start cutting out their pumpkins, try and rescue some of the flesh – I used the sections from the eyes and mouth cuttings. Cut into small sections and microwave with a dash of water, until the pumpkin goes soft. Mash thoroughly and leave to cool.
Halloween Pumpkin Scone Recipe
1 tablespoon of butter
½ cup sugar
¼ teaspoon salt or mixed spice
1 egg lightly beaten
1 cup mashed cooled pumpkin
2 to 3 cups of Self raising flour
Beat together the butter, sugar and salt/mixed spice with an electric mixer. Add the egg, then the mashed pumpkin. Stir in two cups of self raising flour. If the mixture hasn’t come together into a dough then slowly add some of the third cup of flour until this happens.
Gently roll the dough mixture onto a floured surface and cut out your desired scone sized rounds. Place onto a baking tray and lightly brush with milk to help brown the top of the scones.
Bake in a moderate to high oven (180/200°C) for about 20 minutes or until brown and the base of the scone sounds hollow when tapped. Allow to cool slightly. The scones can be served either warm or cold.
You can serve these scones with some lovely homemade jam or a great savoury alternative is to serve them with Philidelphia cream cheese and some homemade chutney. If you don’t make chutney yourself, hopefully you may have a lovely Granny or family member who would be happy to donate some!.
You may have noticed that many of my recipes are measured out in cups. This type of measuring is really popular in America and Australia. I love it because it saves having to get the kitchen scales out and start weighing everything. If you fancy investing in a set, they are becoming easier to find in the UK. I found this set on Amazon. (This is an affiliate link – you will not be charged more for the product, but this website will receive a small commission). There’s lots of other designs as well, so go check them out.
This week’s meal plan
This week’s meal plan was inspired over a cup of tea and a read though the October issue of the Sainsbury’s magazine. You can find many of the meals I have planned in the magazine.
- Chutney glazed salmon fillets, rice and stir fried greens
- Sweet orange chicken breasts, rice and broccoli.
- Shepherds pie
- Devilish Chilli con carne (for Halloween night)
- Lamb curry (using the Sunday roast leftovers)
- Chicken Arrabbiata pasta
- Roast Lamb and all the trimmings
I hope you have a super, scary Halloween. Let me know in the comments below or on the New Leaf Facebook page, if you try out my Pumpkin Scone recipe.
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