• 450g self raising flour
• 100g butter or substitute
• 1-2 tsp pumpkin spice
• 1 tin pumpkin puree
• 150g cheese of your choice
• 1/4 teaspoon of chilli flakes, or paprika if you’d prefer a milder option
• Milk or milk alternative to bind ingredients
• Pumpkin seeds to garnish

Method

1. Pre-heat oven to 220C/200C fan/gas 7. Put the flour and butter in a bowl and rub together using your finger tips.
2. Add the pumpkin puree, cheese, chilli and spice and mix well.
3. Add 80ml milk to the flour mixture and quickly stir everything together. Add more milk if you need to.
4. Tip the mixture onto a floured surface and lightly bring together with your hands a couple of times.
5. Gently roll out until 4cm thick and cut out scones to preferred shape. Re-shape the trimmings until all the dough has been used up.
6. Place the rounds on a lightly floured baking sheet, brush the tops with any remaining milk and top with pumpkin seeds.
7. Bake for 10-12 mins until risen and lightly browned.