Pumpkin scones

Enjoy the afternoon with moist pumpkin scones - they're perfect with a pot of tea!

Makes

12

Ingredients

• 1 quantity Basic buttermilk scones (see related recipe)
• 1/2 teaspoon ground nutmeg
• 2/3 cup mashed cooked butternut pumpkin (see note)

Method

1. Make Basic buttermilk scones, adding nutmeg to flour at start of step 2. Reduce buttermilk to 1/2 cup. Add pumpkin with buttermilk.
2. Follow step 4, using a 6cm fluted-edge round cutter to make 12 scones. Follow step 5, baking for 15 minutes. Serve.

Notes

• You will need 300g peeled, chopped, butternut pumpkin to make 2/3 cup mashed cooked pumpkin. Serve scones with butter, ricotta or cream cheese. Dip cutters into flour between cutting to prevent dough sticking to them. Make sure rolling pin is lightly floured before use. All scones are cooked on a baking tray lined with baking paper.