Pumpkin, Date & Chocolate Scones

Adapted from recipe by Nigel Slater

from Tender, Vol. I

Makes 8


300g (11 oz) pumpkin, peeled & seeded (I used butternut)

140g (5 oz) plain flour

1/2 teaspoon baking soda

1/2 teaspoon salt

70g (2-1/2 oz) butter

1x free-range egg, lightly beaten

90ml (3 fl oz) warm milk

handful of fresh or dried dates, roughly chopped

85g (3 oz) dark chocolate (I used Whittaker's Dark Ghana), roughly chopped

a little oil or butter

date syrup or maple syrup to serve (optional)


Preheat oven to 200 degrees C (390 degrees F).

Cut pumpkin into large chunks, and steam until tender.

Meanwhile, mix flour, baking soda and salt together in a medium-sized bowl.  Cut butter into small cubes, and with your fingertips rub butter into the flour until it resembles coarse breadcrumbs.

Mash pumpkin and stir in the warm milk and egg.  Mix in the dates and chocolate, then add everything to the flour mixture, and mix until just combined.

Heat an ovenproof, non-stick fry pan over medium heat.  Melt a little knob of butter in the warmed pan, and add the dough to the pan.  Spread it out and smooth the top.  Turn heat down to low and cook until the underside is firm and browned  - about 5 minutes.

Lightly oil a dinner plate.  Remove pan from the heat and loosen dough from the pan with a palette knife.  Place plate over the top of the pan, then flip everything over so that the scone drops out onto the plate.

Now slide the scone back into the pan, cooked side up. and put the pan into the oven until the other side is cooked and the middle is set - about 5 to 8 minutes.

Turn the scone out onto a wooden board, cut into wedges and serve while still warm.  Drizzle with date or maple syrup if desired.