Monster face pumpkin scones

Name: Monster face pumpkin scones
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 300 g pumpkin or butternut squash, peeled, deseeded and chopped; 325 g self-raising flour, plus extra for dusting; 1½ tsp bicarbonate of soda; 60 g caster sugar; 80 g butter, cold and cubed; 3 tbsp milk; Cake Décor Edible Glue; 12 Cadbury Dairy Milk Giant Buttons; 12 LU Mikado Milk Chocolate Biscuits; 12 Cake Decor Edible Eyes; 6 tbsp Essential Seedless Raspberry Jam; 6 tbsp Rodda’s Cornish Clotted Cream; Mini white marshmallows, to decorate; Icing sugar, for dusting

Give afternoon tea a terrifying twist for Halloween with these monster-faced pumpkin scones.

4 out of 5 stars(1) Rate this recipe

Serves6
CourseCake
Prepare45 mins
Cook20 mins
Total time1 hr 5 mins
Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

300g pumpkin or butternut squash, peeled, deseeded and chopped
325g self-raising flour, plus extra for dusting
1½ tsp bicarbonate of soda
60g caster sugar
80g butter, cold and cubed
3 tbsp milk
Cake Décor Edible Glue
12 Cadbury Dairy Milk Giant Buttons
12 LU Mikado Milk Chocolate Biscuits
12 Cake Decor Edible Eyes
6 tbsp Essential Seedless Raspberry Jam
6 tbsp Rodda’s Cornish Clotted Cream
Mini white marshmallows, to decorate
Icing sugar, for dusting

Method

Preheat the oven to 200°C, gas mark 6 and line a baking sheet with parchment paper. Put the pumpkin or butternut squash in a heatproof bowl, then cover and microwave on high for 5-8 minutes until tender. Carefully remove the lid. Mash the pumpkin or squash with a fork, cool, then cover and chill in the fridge until cold.
Add the flour, bicarbonate of soda, sugar, ½ tsp salt and butter to a food processor bowl. Pulse until it looks like breadcrumbs. Add the chilled mashed pumpkin and milk then pulse until the mixture comes together. Don’t overmix it or the scones will be tough.
Dust the work surface with a little flour. Tip out the scone mixture and roll out delicately until about 2-3cm thick. Using a 7cm cookie cutter, stamp out 6 circles and place them on the prepared baking sheet. Bake for 16 minutes until well risen and golden, then leave to cool on a wire rack.
As the scones bake, make the monster eyes. Glue 1 chocolate button onto the end of a piece of biscuit stick (if using). Next, glue an eye onto each chocolate button. Repeat until you have 6 pairs of eyes. Set on a plate in the fridge to chill.
When the scones are cool, cut in ½. Warm the jam until runny. Spread 2 tsp of clotted cream on the bottom of each scone and 1 tsp under the lid. Set the mini marshmallows as teeth along the front top and bottom edge of each scone, using the cream as glue. Pour 1 tbsp warm raspberry jam over each cream base.
Close the lid of each carefully to avoid knocking the teeth, then dust with a little icing sugar. Finish by gently planting the eyes on sticks into the scones or without sticks on top. Gently pushing down will make the jam squirt out and give the monsters scary smiles.