pumpkin spiced scones
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Ingredients
- 250g self raising flour
- 60g light brown sugar
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp fresh grated nutmeg (if not fresh grated then use 1/4 teaspoon ground)
- 3/4 tsp ground cinnamon
- 50g cold unsalted butter
- 1 medium egg
- 60ml buttermilk
- pinch salt
- 150g pumpkin puree (we like Libby's brand)
Directions
| In a large bowl add the flour, sugar and spices. Rub the butter into the dry mixture using your fingertips until it resembles fine breadcrumbs. | |
| In a separate bowl combine the buttermilk, egg and pumpkin puree. Mix the wet ingredients into the dry mixture with a small knife until just mixed. DO NOT OVER MIX as this will make the scones dense. | |
| Turn out onto a lightly floured work surface and pat down to approximately 1 in depth. Cut using a round 2.5 inch scone cutter. Lay onto a baking tray and brush with a bit of leftover buttermilk or milk and top with a few pumpkin seeds to decorate. | |
| Bake at 200 fan oven for 10-12 min or until risen and golden in colour. | |
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