- 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 tbsp sultanas (optional)
- 2/3 cup mashed cooked butternut pumpkin
- Extra buttermilk, for brushing
- Preheat oven to 220°C/200°C 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.
Hints and Tips:
- Serve with cream cheese or butter.
- Add sultanas to the batter as it gives it a sweetness.
- Omit pumpkin and use grated carrot, or zucchini
- Great for kids to take to school