Fruity hot cross scones
Replace mixed spice with ground cinnamon or ground nutmeg, if preferred.
- ¾ cup mashed Kent (Jap) pumpkin
- ½ cup fat-reduced milk
- 1 egg
- 2 tablespoons olive oil
- 2 teaspoons honey
- 2 cups wholemeal self-raising flour
- 1 cup self-raising flour
- 2 teaspoons mixed spice
- ¾ cup dates, chopped
- 1/3 cup sultanas
- ¼ cup currants
- 100g ricotta and ¼ cup honey, to serve
- ¼ cup plain flour
- 2 tablespoon cold water
- 2 teaspoons honey
- Place pumpkin, milk, egg, oil and honey in a large jug. Whisk to combine.
- Sift flours and spice into a large bowl, returning any husks remaining in sieve to the bowl. Stir in dates, sultanas and currants. Make well in centre. Add pumpkin mixture. Stir with a round-bladed knife to form a dough.
- Turn dough onto a lightly floured surface. Gently knead until mixture comes together. Using lightly floured hands, pat out dough to a 2½cm thickness. Cut into rounds with a 5.5 cm round cutter. Repeat step with dough trimmings, until all the dough is used, making 16 rounds altogether. Place rounds, side by side, on a lightly greased baking tray.
- To make cross topping, place flour in a small bowl. Stir in about 2 tablespoons water to form a thick paste. Spoon into a snap lock sandwich bag. Squeeze mixture towards one corner of bag. Snip tip. Pipe over rounds to form crosses.
- Bake in a 190c oven (fan-forced) for 18-20 minutes, or until scones are evenly browned.
- For glaze, place honey in a small heatproof bowl. Microwave honey on HIGH for 10 seconds, until hot. Brush hot honey over scones.
- To serve, split warm scones in half, lightly spread with ricotta and drizzle with a small amount of honey.
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