Spiced pumpkin scones
Vegetables add a subtle flavour and texture to these tempting baking treats by Sophie Gray
- 40 mins cooking
- Makes 8
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Ingredients
Spiced Pumpkin Scones
- 50 gram butter
- 3 cup self-raising flour
- 1/2 teaspoon baking powder
- 1/2 cup brown sugar, plus 2-3 tbsp extra for sprinkling
- 2 teaspoon cinnamon
- 1/2 teaspoon mixed spice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 egg
- 1/2 cup buttermilk
- 1 cup pumpkin cooked, steamed, roasted or microwaved and mashed (300g raw)
- 3 tablespoon milk, for glazing
Method
Spiced Pumpkin Scones
- 1Preheat oven to 210°C.
- 2Put butter, flour, baking powder sugar and spices in a processor and pulse till mixture has a fine crumb-like texture, or rub butter into flour with fingertips.
- 3In a bowl, whisk together the egg, buttermilk and mashed pumpkin and pour into the flour mixture. Pulse or stir to combine.
- 4Turn the dough onto a floured board and dust with flour so you can shape the dough without it sticking to your hands. Form into a circular cake approximately 20cm in diameter. Place on a tray lined with baking paper then brush with milk and sprinkle with brown sugar. Cut 8 wedges into the dough, but don’t separate the sections.
- 5Bake for 25 minutes or until well risen and golden. Separate sections and serve split and spread with butter.
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