Ingredients
- 2 cups all-purpose flour
- 1½ tablespoons baking powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 2 teaspoons freshly grated nutmeg
- 5 tablespoons unsalted butter, frozen * see note
- 1½ teaspoons sugar
- ½ cup buttermilk, plus more for brushing
- ½ cup pumpkin puree
- 2 eggs, room temperature
Recipe Description
British-style pumpkin scones with apple whipped cream. These scones are round (not triangular), well risen, not drizzled with a sweet glaze. They have very little sugar in them because the sweetness comes from the jam you spread on them. This is British-style.
Today we have 2 recipes for the price of 1. There are 2 must-have toppings when eating British scones, a good jam and clotted cream. Clotted cream a thick cream, like a mix of butter and cream. It’s not available in many places and it’s very time consuming to make, so for this recipe I made apple whipped cream. A really delicious alternative.
