Pumpkin Scones

I realise halloween is over, but I thought that anyone who has been growing pumpkins this year may still appreciate some recipes. I grew pumpkins on my allotment and I will be needing quite a few recipes as I've harvested about 20 all different sized fruits. Still trying to find places to put them! This is a really nice, simple recipe.

YOU WILL NEED
50g/ 2oz pumpkin puree (make in the same way as other recipes)
1 egg
2 egg yolks
Seeds from 1 vanilla pod
50g/2oz self-raising flour
1 tsp ground cinnamon
50ml condensed milk

METHOD
The oven needs to be set at gas 6/200 C/400 F. – Grease a baking sheet and heat in the oven, whilst doing this blend all the ingredients together in a food processor. – Place spoonfuls of the mixture on the baking sheet and gently push flat. – Bake in the oven for about 12 minutes, till they rise and turn golden.

Orange Gingerbread: 1930s Style

I found this recipe in an 1932 cookbook that I bought from a carboot sale, along with lots of other cutouts and hand written recipes. The orange gingerbread is particularly tasty, Nial helped me to cook a loaf, and it didn't last long! Unlike other gingerbread recipes there is no treacle, which alot of people don't have in their kitchen.
I've translated the measurements into metric;
YOU WILL NEED
225g plain flour
113g butter
85g sugar
113g golden syrup
1 1/2 tsp gingerbread spice (or 1 tsp ginger)
1/2 tsp bicarbonate of soda
1 orange, rind and juice
1 egg
METHOD
Beat the butter and sugar to a cream and add the golden syrup. Mix in the flour, the orange juice and the egg alternately, then add the orange rind. Dissolve the bicarbonate of soda in a tsp of warm water, add to the mixture, place in a flat cake tin lined with greased paper, and bake on a moderate oven (gas 3/325F/160C) for 40 minutes.

Lavender Scones

Lavender is one of the scents of summer. But it can be one of the flavours of any season as well. Lavender has a very distinct flavour, and has been used in baking for centuries. Use the lavendula angustifolia flowers from the garden, jACKrABBIT also sells these flowers dried in 15g sachets.
YOU WILL NEED
1 tbsp lavender flowers (angustifolia)
310g plain flour
1 tbsp baking powder
1 tsp salt
110g butter
100gm sugar.
METHOD
Heat the milk and lavender together in a pan to a near boil, then allow to steep long enough to cool. -- Strain and make up the milk back to 160ml. -- Sift the flour, add the baking powder and salt, then mix in the butter till well blended. -- Add the sugar and milk, and form a soft dough. -- Knead about a dozen times on a lightly floured board. -- Shape individual scones, and place in a preheated oven at 220 C/425 F/gas 7 for about 12 minutes till lightly browned. -- Serve with cream and blackberry jam.