While scones have long been a top tier afternoon tea snack, these pumpkin flavoured scones are a refreshing take on the classic variety! It’s hard not to love these delicious treats thanks to their mouthwateringly delicious flavour as well just how easy they are to whip up!
You can still serve these up with a generous dollop of cream and your favourite jam, but pumpkin scones carry enough flavour to be good enough with just a little butter as well! Enjoy!
- 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
- Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
- Sift flour, nutmeg, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
- Make a well in centre of mixture. Add buttermilk and pumpkin. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.
- Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm fluted-edge cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones.
- 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 with butter, ricotta or cream cheese.