Winter Weather Scones

- Boyfriend sent me a text today saying he was eating a cheese and chive scone - which started the scone making morning, which turned into a scone eating afternoon.

It's not yet cold enough to really call it winter weather but these scones will be amazing in the middle of winter, snuggled at home with a cuppa tea and a pumpkin scone.

I've made double batches so Boyfriend can take some to work and we have enough to freeze.

I've made these pumpkin scones before and have to say that it really is better to hand stir rather than use an electric mixer, as it smooths the mashed pumpkin out too much.

Lady Florence Bjelke-Petersen's Famous Pumpkin Scones

This recipe is courtesy of the website www.southburnett.net

You need:
1 Tblsp butter
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 cup mashed pumpkin (cold)
2 cups Self raising flour

Method:
Beat together butter, sugar and salt with electric mixer.
Add egg, then pumpkin and stir in the flour.
Turn on to floured board and cut.
Place in tray on top shelf of very hot oven 225-250c for 15-20 minutes.

Krumm this morning lol

Cheese and Chive Scones

Stephanie Alexander's Cheese Scones from Cuisine

• 500g self-raising flour*
• 2 tsp baking powder
• speck of cayenne pepper
• pinch salt
• 100g butter
• 100g grated matured cheddar cheese
• 1 tbsp chopped chives (optional)
• 300ml water
• milk to glaze or flour

* If using wholemeal flour expect a more solid scone. My preference would be for half wholemeal and half white self-raising flour.

I very quickly revert to the influence of my British forebears when I think about afternoon tea. There should be freshly baked scones and something with cream, and definitely cake and possibly a pie.

Method

Heat oven to 220C. Grease and flour a baking tray.

Put flour, baking powder, cayenne and salt in bowl of a food processor. Pulse for a few seconds. Drop in the butter and pulse for about 30 seconds until mixture resembles breadcrumbs.

Tip into a bowl, stir in cheese, chives and water. Mix quickly and pat into a round or rectangle three centimetres thick.

Cut into rounds or squares and put close together on prepared tray. Brush tops with a little milk or dust with flour. Bake 12-15 minutes, then cool on a wire rack.

Split and butter with plain butter or herb butter.