Here’s a way to incorporate this autumnal flavour into a British tea time classic
Ingredients:
250g Self raising flour
50g cold butter, cut into small cubes
5-6 Secretts home grown fresh sage leaves finely chopped
Smoked Maldon sea salt and freshly ground black pepper
A pinch of chilli flakes (optional)
50g grated Wookey Hole Goats milk cheddar (or any mature cheddar)
30g pumpkin seeds, roughly chopped
200g pumpkin puree (see note below)
30g pumpkin seeds, roughly chopped
60 – 100 ml buttermilk or milk (just enough to form a dough)
beaten egg for brushing
A few sage leaves and pumpkin seeds to top
Method:
Preheat the oven to 200°C
Line a baking sheet with silicone paper or grease
Sift the flour and add the butter. Use a stand mixer or rub the butter into the flour until the mixture is a breadcrumb consistency. With a metal spoon mix through with seasoning, cheese & pumpkin seeds. Now add the pumpkin puree and mix to start forming the dough. Add a little milk if needed to form a firm dough. Do not over mix. Place the dough on a floured surface and flatten until it’s around 3cm deep. Cut into rounds with metal cookie cutter. Gather any scraps press together a cut out until all the dough has been used.
Place the scones on the prepared baking sheet and brush with egg. Decorate each scone with a sage leaf and a few pumpkin seeds. Bake for 12 minutes until golden.
Cool on a rack. These are best eaten warm with butter. Serve with soup or create a savoury cream tea with smoked salmon and herby creme fraiche.
How to prepare your Pumpkin Puree:
Don’t throw away your halloween pumpkins! Roast them and use the flesh to create a puree for these scones, cakes and soups. Simply place a pumpkin in the oven at 180°C on a baking sheet and cook for 45mins to 1 hr depending on the size. Allow to cool and then spoon out the flesh to use in this and other delicious recipes. Larger pumpkins can be cut in half and roasted cut side down. The skins can be composted.
The award-winning Secretts Farm Shop is a foodie paradise in Milford near Godalming, Surrey
Shirlee Posner is a food writer and blogger.
The recipe was also published in the autumn edition of Premier Magazine
