Celebrity chef Reuben Riffel shared this delicious recipe with us.
Preparation time: 20 minutes Baking time: 15 minutes
60 g softened butter 55 g castor sugar 60 ml (4 T) cooked pumpkin purée 1 egg, lightly whisked 60 ml (4 T) buttermilk 625 ml (2½ c) self-raising flour 2 ml (½ t) ground cinnamon pinch of salt milk for brushing on top butter and jam to serve
Preheat the oven to 220 °C. Grease a baking sheet. 1 Cream the butter and castor sugar until well blended. Add the pumpkin, egg and buttermilk and mix well, using a wooden spoon. 2 Sift together the flour, cinnamon and salt. 3 Using a flat-bladed knife, mix together all the ingredients until just blended. Do not over mix. 4 Put the dough on a floured surface and press it out to about 2 cm thick. Use a cookie cutter to cut out 4 cm diameter scones and place on the prepared baking sheet. 5 Brush the scones lightly on top with milk. Bake for 15 minutes or until the scones have risen and are cooked. 6 Serve the scones with butter and jam.