Ingredients

• 4 tablespoons butter, softened
• 4 tablespoons brown sugar
• 1 egg
• 1/2 teaspoon maple extract (optional) or 1 tablespoon maple syrup (optional)
• 1 cup pumpkin puree (250g)
• 4 tablespoons milk
• 1 -2 teaspoon pumpkin pie spice or 1 -2 teaspoon mixed spice
• 2 cups spelt flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup old fashioned oats
• 1/2 cup pecans
• 1/2 cup cinnamon baking chips (optional)
• 2 tablespoons milk
• 2 tablespoons sugar
• 1/2 teaspoon pumpkin pie spice or 1 -2 teaspoon mixed spice

Instructions

1. Preheat oven to 400 F / 200 C / Gas 6. Lightly grease a baking tray or line with parchment paper.

2. Cream together butter and sugar, then beat in egg, pumpkin puree, maple syrup or extract (if using), and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour and oatmeal until a dough forms, add nuts and chips, then knead a few times on a well floured surface until the dough holds together. Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk and sprinkle with spiced sugar (mixture of sugar and spice).

3. Bake in the preheated oven until golden brown on top and bottom, 15 to 20 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving (with the honey butter from referenced recipe if preferred.).