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Pumpkin scones
Pumpkin scones
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Indulge in delectable pumpkin scones, a delightful treat for a cozy tea time.
Ingredients:
  • 300.00 gm self-raising flour
  • 20.00 gm caster sugar
  • Pinch of salt
  • 60g Unsalted Butter, chilled, chopped
  • 130.00 gm buttermilk
  • 1.25 gm ground nutmeg
  • 165.00 ml mashed cooked butternut pumpkin (see note)
  • Extra buttermilk, for brushing
Instructions:
  • Preheat your oven to a toasty 220°C (200°C fan-forced) while you line a baking tray with parchment paper. Place the oven rack in the top half for optimal baking.
  • Combine flour, nutmeg, sugar, and salt in a bowl. Add butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs.
  • Create a deep well in the center of the mixture. Pour in the buttermilk and pumpkin. Using a flat-bladed knife, mix until a sticky dough comes together. Transfer the dough onto a lightly floured surface. Knead gently until it becomes smooth.
  • Roll the dough to a thickness of 2cm using a floured rolling pin. Cut out scones with a 6cm fluted-edge cutter. Gather and reshape leftover dough to make a total of 12 scones.
  • Arrange the scones closely together on the baking tray. Drizzle with buttermilk. Bake until golden and they sound hollow when tapped. Enjoy with butter, ricotta, or cream cheese.

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