| Cook Time | 15 minutes |
| Servings | serves |
Ingredients
- 250 grams Butternut Pumpkin cut into cubes
- 2 cups Self Raising Flour
- 1 teaspoon Baking Powder
- Pinch Nutmeg Ground
- 30 grams Unsalted Butter chilled and cubed
- 2 tablespoons Brown Sugar
- 1/2 cup Milk plus extra, to glaze
Ingredients
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Instructions
- Steam the pumpkin for 12 minutes, or until soft, then drain well and mash until smooth. Cool to room temperature. Preheat the oven to 220C. Lightly grease a baking tray or line with baking paper.
- Sift the flour, baking powder and a pinch of salt into a bowl and add the nutmeg and butter. Rub the butter into the flour with your fingertips, then stir in the sugar and make a well in the centre.
- Mix the milk into the pumpkin, add to the well in the flour and mix with a flat-bladed knife, using a cutting action, until the dough comes together in clumps. With floured hands, gather the dough together (it will be very soft) and lift out onto a lightly floured surface. Do not knead or the scones will be tough.
- Pat the dough out to 2 cm thick. Using a floured 5 cm cutter, cut into rounds. Gather the trimmings and, without handling too much, press out and cut out more rounds. Place close together on the tray and brush with milk. Bake for 12-15 minutes, or until well risen and lightly golden. Serve warm.
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