Peri Peri Pumpkin Scones

Soft, savory Peri Peri Pumpkin Scones spiced with a warm peri peri kick. The dough comes together quickly with cream and sparkling water and bakes up golden in 20 minutes. Great served warm with butter or relish.

Prep Time 15

Cook Time 20

Total Time 35

Servings Scones

Calories 309kcal

Author Fay Khoury

INGREDIENTS

3½ cups self-rising flour
1 teaspoon salt
3 tspns peri peri spice blend homemade or store-bought
1 cup heavy cream
1 cup sparkling water
1 cup roast pumpkin canned pumpkin, mashed

INSTRUCTIONS

Preheat the oven to 400°F (200°C).
Blend the pumpkin into a smooth mash and set aside.
Add the flour, salt, and peri peri spice blend to a large bowl and whisk well to combine.
Add the cream, sparkling water, and pumpkin puree. Mix well with a silicone spatula. The dough may still look moist at this stage.
Go in with your hand and knead very briefly. Do not overwork the gluten.
Tip the dough out onto a floured board and knead gently again, just briefly, to help shape it into a circle.
Pat the dough down to about 1 inch thick.
Use a floured scone cutter to cut into rounds and place on a parchment-lined baking tray, arranging them so they touch. Gently knead the leftover dough, re-shape, and cut again to use it all up.
Bake for 20 minutes.
Serve warm, plain or with butter or a relish of your choice.

NOTES

I used a 7cm (2.75in) cutter for this batch. Yield will vary depending on how thick you pat the dough and the size of your cutter. I got 10 full-size scones plus one smaller "cook's treat" from the leftover dough.
I used a homemade peri peri spice blend that my youngest son made. He's been enjoying experimenting with spice blends in the kitchen. Store-bought peri peri seasoning works just as well.
My relish of choice for serving is tomato relish.

NUTRITION