The Merchant Tradition continues today...

Pumpkin Scones with Henry Langdon Chermoula

Ingredients

1 tbls butter

1/4 cup castor sugar

1 tbls Henry Langdon Chermoula

1/4 tbls Herny Langdon sea Salt Flakes

1 egg

1 cup cooked mashed pumpkin

2 cups self raising flour

Method

Pre heat the oven to 200c and line a tray with baking paper .

Beat together the butter, sugar and salt using an electric mixer.

Add the egg followed with the pumpkin and Henry Langdon Chermoula, then fold in sifted flour, mixing until just combined. (Do not over mix)

Turn onto a floured board and gently press to an even thickness of approx 2.5cm (1 inch).

Cut to size then transfer to cooking tray, leaving 1cm between scones.  Place tray on top shelf of oven and cook for 15-20 minutes.  Scones should be golden in colour and sound hollow when tapped.

Serve topped with tzatziki and sun dried tomatoes.

 NB.

As pumpkin can vary in moisture level, the cooking time will vary as well. 

If you find they are browning too quickly, turn the temperature down to 180c after the first 10 minutes cooking.

Savoury Pumpkin Scones with Chermoula

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