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Pumpkin and date scones
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delight in pumpkin and date scones for a taste of tradition with a twist.
Ingredients:
  • Self-raising flour, to dust
  • 450g self-raising flour
  • Pinch of ground cinnamon
  • Pinch of ground nutmeg
  • 30g butter, chopped
  • 32.00 gm brown sugar
  • 150g date
  • 375ml buttermilk
  • 375.00 ml steamed and mashed butternut pumpkin
  • Butter, to serve
  • Jam, to serve
  • Cream, to serve
Instructions:
  • Preheat your oven to 230°C and lightly dust a large oven tray with flour.
  • In a large bowl, combine flour, cinnamon, and nutmeg. Use your fingertips to rub in the butter until the mixture looks like fine breadcrumbs. Stir in the sugar and dates to combine.
  • Create a crater in the middle of the flour. Add buttermilk and pumpkin, then use a butter knife in a slicing motion to mix until a soft, sticky dough comes together.
  • Place dough on floured surface and knead lightly until just combined. Pat dough into a 2cm-thick disc using fingertips.
  • Dip a 5cm-diameter pastry cutter in flour and cut out scones. Place them on the prepared tray, brush the top of each scone with buttermilk for a glossy finish, and dust with flour.
  • Bake in a hot oven until golden and scones sound hollow when tapped. Let cool slightly on a tea towel before serving warm or at room temperature with butter, jam, and cream if desired.

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