Scrumptious pumpkin and date scones

Pumpkin scones are as Aussie as lamingtons and pavlova (no matter what the Kiwis might say!) and adding some dates just gives an extra touch of sweetness to an already yummy morning or afternoon tea favourite. Quick to whip up, this recipe is made up of cinnamon, nutmeg, dates and delicious butternut pumpkin, glazed in buttermilk and sprinkled in pumpkin seeds. 

Spread a generous layer of jam and cream, and enjoy!

Ingredients

• Self-raising flour, to dust
• 3 cups self-raising flour 
• Pinch of ground cinnamon
• Pinch of ground nutmeg 
• 30g butter, chopped
• 2 tbsp brown sugar 
• 1 cup chopped dates
• 1 1/2 cups buttermilk 
• 1 1/2 cups butternut pumpkin, steamed and mashed
• 1/4 cup pumpkin seeds

Method 

1. Preheat oven to 230°C. Lightly dust large oven tray with flour. 
2. Sift flour, cinnamon and nutmeg into large bowl. 
3. Add butter and use fingertips to rub butter into flour until it resembles fine breadcrumbs. 
4. Add sugar and dates, stir to combine. 
5. Make well in centre of flour mixture. Pour in buttermilk and pumpkin, and use butterknife to stir until soft but sticky dough forms. 
6. Turn dough out onto light floured surface and gently knead until dough just comes together. 
7. Use your fingertips to gently pat the dough into a 2cm-thick disc. 
8. Use a 5cm-diameter pastry cutter dipped in flour to cut stones. Arrange on prepared tray. 
9. Gently brush top of each scone with extra buttermilk to glaze, dust with flour and sprinkle with pumpkin seeds. 
10. Bake in preheated oven for 15 minutes.