When it comes to country cooking, scones inevitably come to mind. While there are a few variations to the recipe out there, this version, filled with buttermilk, pumpkin and nutmeg, is certainly guaranteed to please. Just like the more simple plain scones these go wonderfully with a dollop of jam and cream, or simply warmed with a little butter on top. They’re a great treat to serve up to guests for morning tea or to enjoy with the grandkids. Keep them stored in an air-tight container for up to three days.

Ingredients

• 2 cups self-raising flour
• 1 tablespoon caster sugar
• Pinch of salt
• 60g butter, chilled, chopped
• 1/2 cup buttermilk
• 1/2 teaspoon ground nutmeg
• 2/3 cup mashed cooked butternut pumpkin
• Extra buttermilk, for brushing

Method

1. Preheat oven to 220C. Line baking tray with baking paper. Move oven rack to top half of oven. Sift flour, nutmeg, sugar and salt into a bowl. Add butter. Use fingertips to rub butter into flour mixture until mixture resembles fine breadcrumbs.
2. Make well in centre of mixture. Add buttermilk and pumpkin. Use flat-bladed knife to stir until a sticky dough forms. Turn out onto lightly floured work surface. Knead gently until just smooth.
3. Gently roll dough with lightly floured rolling pin until 2cm thick. Using fluted-edge cutter to cut out scones. Press leftover dough together. Repeat to make 12 scones.
4. Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Serve.