Cinnamon and Pumpkin Scones with Dark Chocolate Chips

I was tagged in an Instagram post recently by Food Lover Magazine. They,  along with the Trewithen Dairy in Cornwall were launching a Scone Revolution and wanted to see what scones people were coming up with which I thought was a fantastic idea. Inspired by this and the four tins of Libby’s pumpkin puree in my cupboard, I thought I’d have a go at creating an Autumn themed scone. And after three attempts (too claggy, too flat, too ‘clovey’) this is my finished effort.

I had planned on having this with clotted cream and chocolate ganache but swapped the ganache out for honey at the last minute and I’m so glad I did – it works perfectly with the cream and the spices. It’s a super easy method and great for getting kids involved in the kitchen. Let me know what you think!

Ingredients

300g Self Raising Flour

75g Soft Brown Sugar

1 tsp Cinnamon

1/2 tsp Ground Ginger

1/2 tsp Ground Nutmeg

110g Butter (cold, cubed)

1 Egg

150g Pumpkin Puree

1/2 tbsp Milk

1 tsp Vanilla

100g Dark Chocolate Chips

Milk mixed with mixed spice to brush over the scones before baking

Method

Using a stand mixer or using your hands, mix or rub together the flour, spices sugar and butter until it resembles breadcrumbs. Add the egg along with pumpkin and the milk and mix until it starts to come together, then add the chocolate chips and mix for another few seconds.

Tip out onto a well floured surface and knead three or four times before rolling out to about an inch thick and cutting out  using a 2.5 inch cutter. Bake at 180c for 20-25 minutes.

 

Serve with clotted cream, some local honey and a huge pot of tea. Don’t forget that it’s cream before preserve in Devon and preserve before cream in Cornwall!

 

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Baked Pears with Honey, Cinnamon and Toasted Almonds

 

Mind-blowingly easy, yet pretty enough to whip out when friends come over for dinner – these baked pears are a fantastic, easy recipe to keep tucked away for autumn evenings.

Ingredients (Serves 6):

6 pears (I used Sweet William in the photos but it doesn’t matter as long as they are perfectly ripe)

50g salted butter

6 tbsp clear honey

1 tsp cinnamon

2 tbs flaked almonds

Method:

Line a decent sized baking tray/dish with baking parchment and preheat your oven to 180c.

Wash and halve your pears, leaving the stalk in on one side and removing the seeds with either a teaspoon or a melon baller – do this carefully so that you end up with nice, neat little wells in the centre of the fruit. Then take a sliver off of the back of each half with a knife so that they lay flat on your baking tray.

Toast your almond flakes in a dry pan until they are blonde rather than brown – they will continue to cook in the oven so you just want to get them started, let them cool.

In the meantime, divide the butter into six pieces and put one into the well of each of your pear halves, then drizzle with honey, sprinkle with cinnamon (use your cinnamon to taste – if you like a stronger flavour then add more) and the toasted almond flakes.

Bake for 25-30 minutes and serve with vanilla ice-cream, an air of breezy accomplishment and another glass of wine…

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