“Zombie Brain” Charlotte Royale: GBBO Week #9

Can you believe it was the semi finals of The Great British Bake Off on Tuesday?! That means next week is the final! And then it’s all over for another year. The episode began with the first challenge – to make savoury canapes. Three types were requested, one to be made with choux, one with pastry, and the third was baker’s choice. Beca knew already what the judges wanted, for the canapes to taste good and look amazing!
 

Mary warned that so much can go wrong when making canapes and the baker’s must pace themselves to get everything done. She wanted the finish of the canapes to be absolute perfect. Paul was also after precision, uniform size, and flavours that pack a big punch in small space. I loved Frances’ theming of her canapes (pictured above), and they really did look great. Paul was blown away by the taste and even shook her hand!

Kimberley also did very well, with great flavour and originality, and the judges were very happy to eat up all of her food! Ruby had mixed results, but it was overall quite pleasant. Beca did not fair so well and received the most negative comments.

The technical challenge was to make a Charlotte Royale, which I have never heard of, but Sue helpfully told the bakers that it looked like a brain! This dessert involves slices of swiss roll filled with jam, that form a dome around a set fruit custard, also called a bavarois. It involves several techniques that you must perfect to make it turn out right. The custard must not seep through the swiss rolls, which must be packed tightly in the bowl whilst retaining their shape.

In typical style, everyone except Kimberley looked a bit concerned about this challenge. I love how Kimberley approaches everything so positively! It worked for her too as her Charlotte Royale came out beautifully and she won the challenge, Frances came in second and Beca in third, both with decent looking Charlotte’s. Unfortunately Ruby’s was a bit of a disaster and she was last.

For the final challenge, an Opera Cake was requested. This is an elaborate French dessert made from seven even layers, which primarily involve a sponge called Joconde made from egg whites and ground almonds. The layers of sponge are sandwiched together with buttercream, syrup, ganache and finally covered in a chocolate glaze. It’s purpose is to represent the four acts of opera.

 

The judges wanted to layers to be clearly defined and of an even size. Although an Opera Cake is traditionally make with coffee, the baker’s could choose their own flavours. Mary wanted sheer perfection, and Paul said that this is one of hardest cakes to do properly.

Frances’ White Chocolate, Lavender and Lemon Opera Cake (pictures above) was the most good looking, although sadly it let down on flavour. Kimberley’s modern looking Passion Fruit & Lime Opera Cake (pictured top) looked great with tuilles and truffles as decorations, but was let down also on flavour. Ruby’s Opera Cake (pictured middle) suffered issues with a collapsed side, but Paul and Mary liked the flavours and textures. They didn’t like Beca’s Banoffee Opera Cake, as the banana flavour came from an artificial essence.

Sadly it was Beca that left us this week. Ruby was once again saved by flavours, but Frances and Kimberley both really shone this week, with Kimberley claiming star baker. Beca was very upset at leaving so close to the final, but said it had been an amazing experience. Next week it’s the final!! And I saw what looked like basket pies and three tired cakes in the preview.

Although a Charlotte Royale looked and sounded unappealing to me, I was discussing it with my colleague and mentioned how Sue had called it a ‘brain’. He suggested that I make a Zombie Brain Charlotte Royale for Halloween. I thought this would be brilliant! Suddenly a Charlotte Royale seemed very appealing! I changed a few elements, such as making a chocolate sponge, using bright green buttercream, and making the custard bloody red. I also omitted the fruit.

I started with the chocolate swiss roll. I followed the same recipe I used to make a Bûche de Noël (Yule Log) last year, which is a Mary Berry recipe. I started by whisking up 4 eggs and 100g caster sugar in my food mixer until it was frothy.

Then sifted in 65g self-raising flour and 40g cocoa powder and folded it into the egg mixture gently so as not to lose the frothiness.

 

I put it into a lined baking tray (I don’t have a swiss roll tin, but this works just as well) and baked on 200C/400F/Gas Mark 6 for 8-10 minutes. It sprang back up when I pressed it with a fingertip.

I prepared a sheet of baking paper dusted generously with icing sugar, I tipped the sponge out onto this while it was still hot, peeled off the baking paper it was baked in, and used a knife to make a grove along one end about 2cm from the end. Then I rolled the sponge up as tight as I could, taking the paper with it. I left it to cool fully still wrapped in the paper. This gives the sponge a ‘muscle memory’ so to speak, so it will not crack.

Once it was cool I prepared a buttercream filling using 100g butter, 200g icing sugar and Sugarflair Mint Green food colouring. If you have a neon green this would be even better. I gently unrolled the sponge, smoothed on the buttercream, then rolled back up again this time removing the baking paper.

I lined my bowl with cling film. I used a Pyrex 2L bowl from Tesco. I cut the swiss roll into slices and lined the bowl. There were a lot of gaps so I cheated by using some of the roll to fill in the gaps! I held the bowl up to the light to help me see where the gaps were. I didn’t want any filling seeping through!

For the bavarois, which is the custard mousse filling of a Charlotte Royale. I used an Anna Olsen recipe. First I made custard by simmering 225ml whole milk and 1 tsp vanilla extract in a pan. In a bowl I whisked up 4 egg yolks and 135g caster sugar until smooth. I slowly poured the hot milk into the egg yolk mixture, whisking constantly. I then returned it to the pan and turned up to a medium heat. I stirred it constantly for about 6 minutes until it had thickened. I then added a good blob of Sugarflair Extra Red food colouring, and 4 pre-soaked leave of gelatine (follow the instructions on the packet) and left it to cool to room temperature.

Once the custard was cool, I popped it into the fridge for 15 minutes. Meanwhile I whipped up 345ml double cream (you can also use whipping cream) until soft peaks formed. You want it to hold it’s shape but still be quite soft.

I folded the cream into the custard using a whisk. At this point I had to add a lot more food colouring as the whiteness of the cream dulled the red down a lot. Eventually I got a fantastic blood red!

I poured the mixture into my swiss roll lined bowl. I did not have enough swiss roll to cover the bottom, I quickly made 4 chocolate cupcakes, cooled them quickly by an open window, sliced them into discs and placed them on the bottom. I put it into the fridge overnight to set.

 

Turning it out was very easy thanks to the cling film. I came out straight away and retained it’s shape very well.

I made the glaze as suggested in Mary Berry’s Charlotte Royale recipe by boiling 75g caster sugar in 125ml water, and then adding 1 tbsp arrowroot powder that had been dissolved in 2 tbsp cold water. I let it cool, then brushed over my “Zombie Brain” Charlotte Royale. It didn’t give as much of a sheen as I expected and I’m not sure if it’s a necessary addition for my Halloween version.

My only decorations around the Charlotte Royale was some Halloween confetti in the shape of skulls, spiders and pumpkins! It was difficult to cut into as too much force on the swiss rolls just pushes them into the filling. The best approach is to cut slowly and gently. The filling was a shocking bright red inside!

 

Despite it’s spooky looks, this “Zombie Brain” Charlotte Royale was delicious! The custard mousse filling is to die for, so tasty! It went down really well with everyone and the Halloween theme was a big hit. It was fun to make such an unusual recipe that I had never heard of before, and this is my second time of making custard from scratch – I love how GBBO encourages me to learn new techniques! Have you tried anything new thanks to GBBO?

“Zombie Brain” Charlotte Royale
 
 
Ingredients
  • 5 Eggs
  • 370g Caster sugar
  • 125g Self raising flour
  • 40g Cocoa powder
  • 200g Icing sugar
  • Green food colouring
  • 160g Butter
  • 225ml Whole milk
  • 1 tsp Vanilla extract
  • 4 Egg yolks
  • 4 Gelatine leaves
  • Red food colouring
  • 345ml Double cream
  • 125ml Water
  • 1 tbsp Arrowroot powder
  • 2 tbsp Cold water
 
Instructions
Start with the chocolate swiss roll. Whisk up 4 of the eggs and 100g of the caster sugar in a food mixer until frothy
Then sift in 65g of the self-raising flour and cocoa powder and fold it into the egg mixture gently
Pour it into a lined baking tray or swiss roll tin, and bake on 200C/400F/Gas Mark 6 for 8-10 minutes
Make 4 chocolate cupcakes for the base. Cream together 60g of the butter and 60g of the caster sugar. Add 1 of the eggs and whisked in. Fold in 60g of the self raising flour. Fill 4 cupcake cases and bake on 18C/350F/Gas Mark 5 for 20 minutes. Leave to cool then slice into discs
Dust a sheet of baking paper generously with icing sugar, tip the swiss roll sponge out onto it while it is still hot. Peel off the baking paper it was baked on and used a knife to make a grove along one end about 2cm from the end. Roll the sponge up as tight as you can, taking the paper with it. Leave it to cool fully still wrapped in the paper
Prepare a buttercream filling by mixing 100g of the butter, the icing sugar and green food colouring. Gently unroll the sponge, smooth on the buttercream, then roll back up again, this time removing the baking paper
Line a 2 litre glass bowl with cling film. Cut the swiss roll into slices and line the bowl. Use more of the roll to fill in any gaps
For the filling start by simmering the whole milk and vanilla extract in a pan. In a bowl whisk up the egg yolks and 135g of the caster sugar until smooth. Slowly pour the hot milk into the egg yolk mixture, whisking constantly. Then return it to the pan and turn up to a medium heat. Stir it constantly for about 6 minutes until it thickens. Then add the pre-soaked leaves of gelatine (follow the instructions on the packet) and leave it to cool to room temperature
Once the custard is cool, pop it into the fridge for 15 minutes. Whip up the double cream until soft peaks form
Fold the cream into the custard using a whisk. Add enough red food colouring to get a bright red
Pour the mixture into the swiss roll lined bowl. Use the discs of chocolate cupcakes to lined the bottom. Put in the fridge for at least 4 hours to set
Turn it out and make the glaze by boiling 75g of the caster sugar in the 125ml water, then dissolve the arrowroot powder in the 2 tbsp of cold water and add to the sugar mixture. Let it cool, then brush it over the Charlotte Royale
 

Spooky Bone Meringues

Halloween approaches and these Spooky Bone Meringues filled with cream and dripping with blood (ok, strawberry sauce) are a perfect spooky treat! Making meringues is easy too and they can be made in advance as they last for 5 days unfilled in an air tight container.

I started by whisking up 6 egg whites and 1 tsp cream of tartar in a mixer until soft peaks formed, then slowly added 164g caster sugar with the mixer still on. I also added 1 tsp vanilla extract. Once they were mixed and stiff peaks had formed, I folded in another 164g caster sugar. The way to get perfect meringues is to measure your egg whites, then mix in that same amount of sugar, and finally fold in that same amount of sugar again.

I put the meringue mixture in a piping bag with a large circular nozzle and piped ‘bone’ shapes onto a lined baking tray. I got 24 shapes out of my mixture. Some of the bones were neater than others!

I baked the meringues on 120C/250F/Gas Mark 1/2 (half) for 1 hour. They are done when they come off the baking paper easily and sound hollow when you tap the bottom. Exactly an hour baked mine perfectly. I turned the oven off and left the meringues to cool in the oven. Then I left them to cool completely on a wire rack.

 

I whipped up a pot of cream and used a piping bag with a star nozzled to pipe the cream onto half of the bones. I then added a drizzle of strawberry dessert sauce and sandwiched another meringue on top.

I was so pleased with the Spooky Bone Meringues as they had that perfect combination of crunch and chew! They are delicious filled with the cream. The Spooky Bone Meringues would be so easy for a Halloween party as you can make the meringues days in advance, then fill with cream and sauce before your guests arrive. I would advise they are served immediately or as soon as possible so the cream doesn’t make the meringues go soggy.

Spooky Bone Meringues
Ingredients
  • 6 Egg whites
  • Double the weight of the egg whites Caster sugar
  • 1 tsp Vanilla extract
  • 1 tsp Cream of tartar
  • 300ml Double cream
  • Strawberry sauce
Instructions
Whisk the egg whites and cream of tartar in a food mixer until soft peaks form, then slowly add half of the caster sugar with the mixer still running, also add the vanilla extract. Take the bowl off the mixer and fold in the other half of the caster sugar
Put the meringue mixture in a piping bag with a large circular nozzle and pipe ‘bone’ shapes onto a lined baking tray
Bake the meringues on 120C/250F/Gas Mark 1/2 for 1 hour. They are done when they come off the baking paper easily. Turn the oven off and leave the meringues to cool in the oven. Then remove to cool completely on a wire rack
Whip up the double cream and use a piping bag to pipe the cream onto half of the bones. Then add a drizzle of strawberry sauce and sandwich another meringue on top
I developed this idea from a Martha Stewart recipe 

Pumpkin Pie

Pumpkin Pie

I make Pumpkin Pie every year around Halloween time, and I often make two of them! It’s such a special bake to me as it reminds me of this time of year, time with friends and family, and happy memories. One of my favourite things to do is to see people who’ve never tried Pumpkin Pie before taste it and love it! If you’ve not had it before, it’s sweet pie with the texture of a set custard, and it’s packed with spices like cinnamon, nutmeg and ginger. To me, it’s Autumn in a pie!

Jump straight to the recipe!

  

To make the pastry I started by rubbing the butter into the flour and sugar, then I added milk and brought it together into a dough.

  

I rolled the pastry out and lined the tin, cutting off any excess.

Then I blind baked the pastry shell.

  

With the leftover pastry I made some pastry leaves to decorate the Pumpkin Pie.

  

For the filling I started by whisking the eggs and light brown sugar together. Then I added the cream and pumpkin puree and whisked well.

Finally I added the spices and a little salt. Then I poured it into the pie shell.

I baked the pie until it was a lovely rich orange colour, and the filling was set, it took about 40 minutes.

Pumpkin Pie

I let the pie cool fully, then put it in the fridge to chill. You can decorate it with pastry leaves like I made, or add swirls of whipped cream, or leave it plain. It’s good no matter what!

Pumpkin Pie

I love this recipe so much and I plan to make it for many years to come and teach it to my children!

Pumpkin Pie

Servings 12

Ingredients

For the pastry

  • 230 g Plain flour
  • 100 g Butter or baking spread
  • 1 tbsp Caster sugar
  • 45-50 ml Milk or cold water will work too

For the filling

  • 1 can Pumpkin puree
  • 150 g Light brown sugar
  • 3 Eggs large
  • 240 ml Double cream
  • 1 1/2 tsp Cinnnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ground cloves
  • Pinch of salt

Instructions

  1. To make the pastry put the plain flour and caster sugar into a bowl and stir together, then add the butter and rub the mixture together with your fingers until it resembles breadcrumbs

  2. Add the milk or water, add it a bit at a time as you may not need all of it, and bring it together into a dough. Wrap it in cling film and chill for 30 minutes

  3. Pre-heat your oven to 200C/180C Fan/350F/Gas Mark 5

  4. Roll out the pastry onto a floured surface (you can roll it out onto cling film to make it easier to lift up) and line a 9 inch tart tin. Trim the edges and use a fork to prick the bottom of the pastry

  5. Scrunch up some baking paper and line the pastry, then add baking beans. Bake it for 15 minutes

  6. Take the pastry out of the oven and remove the baking beans and paper

  7. Bake the pastry again for 10 minutes on the same temperature, or until golden brown all over and cooked through. Leave to cool fully

  8. If you like, make pastry leave with any leftover pastry cuttings, brush them with beaten egg and bake on a lined baking tray for 10 minutes or until golden. Leave to cool

  9. For the pumpkin pie filling, whisk the eggs and sugar together

  10. Add the double cream and pumpkin puree, and whisk in

  11. Then add the spices and salt and whisk again

  12. Pour the filling into the pie crust, it's easier to put the crust in the tin on the oven shelf and pour in from there as it'll stop any spills as you lift it from the work surface to the oven

  13. Bake for 40 minutes, or until the filling is a rich orange colour and only has a slight wobble

  14. Leave to cool fully, then put in the fridge to chill

  15. Serve with whipped cream, store any leftovers in the fridge and eat within 3 days

You can find more of my Pie recipes by clicking here!

Pumpkin Pie

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Pumpkin Cupcakes

Pumpkin Cupcakes

One of my favourite parts of both Halloween and the Autumn period in general is the proliferance of pumpkin in all kinds of food and drink. My favourite is definitely Pumpkin Pie but these Pumpkin Cupcakes come a close second. However, I’ve never met a pumpkin baked good I didn’t like! These Pumpkin Cupcakes are so easy to make with tinned pumpkin puree, but you can use raw grated pumpkin if you can’t find the canned kind. It is so much easier to find nowadays, I get it in Tesco in the American food section or from Amazon (see link before the recipe). They’re topped with a divine cinnamon infused buttercream too!

Jump straight to the recipe!

I started by whisking together the light brown sugar, eggs and vegetable oil.

Then I whisked in the pumpkin puree.

In another bowl I stirred together the self raising flour, baking powder, salt and all of the spices.

I added the flour mixture to the pumpkin mixture and whisked them together.

Next I divided the mixture between the cupcake cases.

They baked for 25 minutes until they were golden.

Whilst the cupcakes were cooling I made the buttercream by mixing the butter, icing sugar, vanilla extract and cinnamon together. I piped it onto the cupcakes using a Wilton 2D nozzle.

The Pumpkin Cupcakes were gorgeously moist and packed with Autumn flavour! The cinnamon buttercream was the perfect partner, but if you fancy using cream cheese frosting instead check out my Red Velvet Cupcakes for a recipe!

Pumpkin Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Light brown sugar
  • 100 ml Vegetable oil
  • 2 Eggs large
  • 200 g Pumpkin puree I used Libbys
  • 200 g Self raising flour
  • 1/2 tsp Baking powder
  • A pinch of salt
  • 1 tsp Cinnamon
  • 1/2 tsp Mixed spice
  • 1/4 tsp Ground ginger
  • 1/4 tsp Nutmeg

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 tsp Vanilla extract
  • 1 tsp Cinnamon

To decorate

  • Sprinkles optional

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with 12 paper cases

  2. In a large bowl whisk together the light brown sugar, eggs and vegetable oil

  3. Add the pumpkin puree and whisk in

  4. In another bowl stir together the self raising flour, baking powder, salt and all of the spices - cinnamon, ginger, nutmeg and mixed spice

  5. Add the flour mixture to the pumpkin mixture and whisk them together

  6. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until then are golden brown. Put them on a rack to cool completely

  7. To make the buttercream, mix together the butter, cinnamon and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the vanilla and mix until smooth

  8. Pipe the buttercream onto each cupcake using a piping bag fitted with a Wilton 2D. Or spread on with a spoon

  9. Add sprinkles if desired, then serve! Leftovers will keep in an airtight container in a cool place for 3 days

Recipe Notes

If you can't get hold of pumpkin puree you could also use grated raw pumpkin, or butternut squash would work too. You can also roast or steam the pumpkin, then puree it and let it cool completely before adding to the mix.

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Cupcake recipes by clicking here!

Pumpkin Cupcakes

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Pumpkin Cheesecake Chocolate Brownies

Pumpkin Cheesecake Chocolate Brownies

I absolutely love baking with pumpkin, and you may never have thought of mixing it with chocolate, but trust me it tastes so good! These Pumpkin Cheesecake Chocolate Brownies are the ultimate gooey chocolate treat, and swirled through them is creamy spiced cheesecake. This recipe has taken a couple of tries to get right, but I’ve definitely perfected it. The Pumpkin Cheesecake Chocolate Brownies just melt in your mouth, and the cheesecake swirl is full of Autumn flavours like cinnamon and ginger. Make sure you use pumpkin puree, and not pumpkin pie filling (which is already pre-spiced and sweetened). You can easily find it in the USA, and in the UK you’ll find it in the American section of the supermarket.

Jump straight to the recipe!

To make the cheesecake batter I whisked together the cream cheese, caster sugar, egg, pumpkin puree, cinnamon, ginger, cloves and nutmeg until smooth with no lumps. Then I set it aside to make the brownie batter.

In a pan I melted together the dark chocolate and butter, then took it off the heat.

In a bowl I whisked together the eggs and light brown sugar.

I poured in the melted chocolate, whisking as I poured.

I added the plain flour, baking powder and vanilla extract, and whisked everything together.

Then I poured about two thirds of the brownie batter into a lined traybake tine, I added the cheesecake in blobs on top, then added the rest of the brownie batter in blobs on top.

Using a knife I swirled together the mixture to create a marbled effect.

I baked it on 160C Fan/180C/325F/Gas Mark 3 for 35 minutes.

Pumpkin Cheesecake Chocolate Brownies

I love how golden and autumnal the colour of the Pumpkin Cheesecake Chocolate Brownies is! These brownies are deliciously moist and the pumpkin spice flavour really comes out in the cheesecake layer. I never thought of mixing pumpkin with chocolate but it works so well. I gifted some of these Pumpkin Cheesecake Chocolate Brownies to friends and took the rest into work for my lucky colleagues and they disappeared fast! They are amazing warmed up in the microwave and served with ice cream – heavenly!

 

Pumpkin Cheesecake Chocolate Brownies

Servings 16

Ingredients

For the pumpkin cheesecake

  • 250 g Full fat cream cheese
  • 85 g Caster sugar
  • 150 g Pumpkin puree
  • 1 Egg large
  • 1/2 + 1/4 tsp Ground cinnamon
  • 1/2 + 1/4 tsp Nutmeg
  • 1/4 tsp Ground ginger
  • 1/4 tsp Ground cloves

For the brownies

  • 350 g Dark chocolate
  • 250 g Butter
  • 250 g Light brown sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 130 g Plain flour
  • 1 tsp Baking powder
  • 1/2 tsp Salt

Instructions

  1. Pre-heat your oven to 160C Fan/180C/325F/Gas Mark 4, grease and line a traybake tin

  2. To make the cheesecake batter whisk together the cream cheese, caster sugar, egg, pumpkin puree, cinnamon, ginger, cloves and nutmeg until smooth with no lumps. Then set it aside

  3. To make the brownie batter, in a pan on a low heat melt together the dark chocolate and butter, then take it off the heat

  4. In a bowl whisk together the eggs and light brown sugar

  5. Pour the melted chocolate into the egg mixture, whisking as you pour

  6. Add the plain flour, baking powder and vanilla extract, and whisk everything together

  7. Pour about two thirds of the brownie batter into a lined traybake tine, add the cheesecake in blobs on top, then add the rest of the brownie batter in blobs on top on that

  8. Using a knife swirl together the mixture to create a marbled effect

  9. Bake it on 160C Fan/180C/325F/Gas Mark 3 for 35 minutes

  10. Leave to cool, then slice into squares and serve

You can find more of my Brownie recipes by clicking here!

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Pumpkin Scones

Pumpkin Scones

I absolutely love autumn baking! As soon as September comes I just want to put pumpkin and cinnamon in everything I bake! I make pumpkin pie every year and when I first started this tradition you couldn’t buy tinned pumpkin puree in the UK. Now it’s readily available I’m making lots of other pumpkin recipes too, like these yummy Pumpkin Scones. They are filled with Autumn spices and drizzled with a sweet glaze.

Jump straight to the recipe!

First I put the self raising flour, caster sugar, salt, cinnamon, nutmeg, ginger and cloves in a bowl and mixed together.

Then I added the butter and rubbed together with my hands until it resembled breadcrumbs.

In a separate bowl I whisked together the egg, milk, and pumpkin puree.

I combined the pumpkin mixture with the flour and mixed until a dough formed. I placed it onto a floured service and roughly shaped it into a circle.

Then I used a knife to cut it into triangles. This recipe makes six scones, but you can double it to make more or cut smaller triangles or circles with a cutter.

I placed the shaped dough onto a lined baking tray and baked on 200C Fan/220C/425F/Gas mark 7 for about 15 minutes.

They were beautifully golden brown. My kitchen smelt so good!

I put the Pumpkin Scones on a cooling rack and meanwhile made the two glazes. For the base glaze I mixed the icing sugar with the milk then spread it over each scone.

For the spiced glaze I mixed the icing sugar, cinnamon, nutmeg, ginger, cloves and milk together. I put the spiced glaze in a piping bad a made a zig zag pattern over each scone.

These Pumpkin Scones are yummy and full of the taste of autumn and the festive season. They are so light and fluffy inside too!

Pumpkin Scones

The glaze and drizzle are so scrumptious and make the Pumpkin Scones into a lovely sweet treat perfect with a hot drink. You don’t have to add the glaze, you could cut the Pumpkin Scones in half and spread with butter instead, but it does make the scones look very pretty. You could also try adding dried fruit to the dough. I think cranberries or sultanas would go well.

 


Pumpkin Scones

Servings 6

Ingredients

For the scones

  • 320 g Self raising flour
  • 90 g Caster sugar
  • 1 tsp Salt
  • 1 tsp Ground cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground cloves
  • 85 g Butter
  • 1 Egg large
  • 3 tbsp Milk
  • 125 g Pumpkin puree

For the plain glaze

  • 90 g Icing sugar
  • 1 tbsp Milk

For the spiced glaze

  • 80 g Icing sugar
  • 1 tbsp Milk
  • 1/4 tsp Ground cinnamon
  • 1/4 tsp Nutmeg
  • A pinch of Ground ginger
  • A pinch of Ground cloves

Instructions

  1. Pre-heat your oven to 200C Fan/220C/425F/Gas mark 7, and line a baking tray with non stick baking paper
  2. Put the self raising flour, caster sugar, salt, cinnamon, nutmeg, ginger and cloves into a large bowl and mix together
  3. Add the butter and rub together with your hands until it resembles breadcrumbs
  4. In a separate bowl whisk together the egg, milk, and pumpkin puree
  5. Combine the pumpkin mixture with the flour until a dough forms, try to not to over mix it, once it's come together that's good enough
  6. Pat the dough out into a circle shape about 1cm thick on a floured surface
  7. Cut the circle into 6 triangles - or use a round cutter if you prefer and re-roll until all of the dough is used
  8. Put the scones on the lined baking tray and bake for 15 minutes
  9. Cool the scones fully on a cooling rack
  10. Make the base glaze by mixing the ingredients together until smooth with no lumps, use a spoon to gently spread it over the top of each scone
  11. Make the spiced glaze by mixing the ingredients together until smooth with no lumps, put it a piping bag and drizzle it over each scone. If you don't want to use a piping bag you can drizzle it over with a spoon
  12. Make yourself a tea or coffee and enjoy a delicious scone!

Recipe adapted from Iowa Girl Eats.

You can find more of my Scone recipes by clicking here!

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