| Cook Time | 15 minutes |
| Servings | scones |
Ingredients
- 1 cup Self Raising Flour
- 1 cup Self Raising Wholemeal Flour
- 1/3 cup Caster Sugar
- 1/2 teaspoon Nutmeg
- 1 cup Butternut Pumpkin grated
- 1 tablespoon Butter melted
- 3 tablespoons Buttermilk
- 2-5 tablespoons Water
- 1-2 teaspoons Buttermilk extra
Ingredients
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Instructions
- Preheat oven to 250c. Brush a 20cm round baking tray with melted butter and coat lightly with flour.
- Mix flours, sugar and nutmeg in a bowl with a wire whisk to combine. Using a round-bladed knife, stir in the grated pumpkin and mix well.
- Add in the melted butter, buttermilk and sufficient water to moisten the dry ingredients. Mix with your hands to form a ball.
- Lightly knead mixture on a lightly floured surface and roll onto a round shape about 1 cm thick. Using a 5 cm scone cutter cut out 12 scones, placing them close together on the prepared baking tray. Brush the tops lightly with the extra buttermilk.
- Bake for 12-15 minutes or until golden brown. Note. When tapped, the scones should sound hollow. Turn scones out onto a wire cooling rack.
- To make the chive butter mix butter and chives until combined. Serve scones warm or cold and spread with chive butter.
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