Pumpkin scones
- 300g butternut pumpkin, peeled and cut into 2cm cubes
- 3 1/2 cups wholemeal self-raising flour
- 1/2 cup buttermilk
- 3/4 cup reduced fat milk
- 1/2 teaspoon nutmeg
- Preheat oven to 200°C. Line a baking tray with baking paper and set aside.
- Place pumpkin in a small saucepan with water. Bring to the boil and cook for 15-20 minutes or until pumpkin is tender.
- Drain pumpkin and place into a medium-sized bowl. Mash pumpkin and set aside to cool for 10 minutes.
- Combine self-raising flour, buttermilk and milk into a large mixing bowl. Add pumpkin and nutmeg, working quickly with clean hands to combine all ingredients.
- Turn dough out onto a lightly floured surface. Knead gently until all ingredients are well combined. Be careful not to over knead as this will make your scones tough.
- Pat dough down until it is 2cm in thickness.
- Using a 6cm scone cutter, cut rounds and place onto the prepared baking tray.
- Bake for 12-15 minutes or until scones are golden and well risen.
- Serve fresh or allow to cool then freeze scones individually in cling wrap, or small airtight containers.
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