Spiced pumpkin scones
Makes 8
Scones
1 cup pumpkin puree (see notes)
1⁄2 cup buttermilk (see notes)
60g butter, melted
100g maple syrup or brown sugar
1 egg
21⁄2 cup plain flour
4 tsp baking powder
11⁄2 tsp cinnamon
1⁄4 tsp nutmeg pinch sea salt
Maple butter
100g butter, softened 100ml maple syrup 1⁄4 tsp sea salt 1⁄4 tsp cinnamon
Method
Scones
Heat oven to 200degC. In a mediumsized bowl, combine pumpkin puree, buttermilk, butter, maple and egg. Mix well.
Place the remaining dry ingredients in a large bowl and mix to combine, then pour in the wet ingredients.
Fold the mixture together in as few movements as possible, until just forming a dough.
Place dough on a floured bench and gently shape into a rough circle using a rolling pin to gently roll out to 3cm thickness. Cut dough into wedges (like a pizza) and place on a lined baking tray. Brush with milk and place in the oven for
1520 minutes or until golden brown.
Maple butter
Place all ingredients in a mediumsized bowl and, using an electric beater, mix until well combined and creamy.
Leave sitting at room temperature so it is nice and soft to spread on your scones. Store the remaining butter in the refrigerator.
Enjoy scones warm with maple butter, butter and homemade jam, or quince paste and blue vein cheese!
Notes: To make pumpkin puree, steam or roast one and ahalf cups of fresh pumpkin.
When cooked, blitz in a food processor until smooth. Allow to cool.
If you don’t have buttermilk, no worries — measure half a cup of milk and add one tablespoon of white vinegar or lemon juice. Allow the mixture to sit for at least 15 minutes before using (it will go a little curdled, which is perfect).