• 15minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, D
MineralsZinc, Calcium, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. Self-raising flour, to dust

  2. 3 cups (450g) self-raising flour

  3. Pinch of ground cinnamon

  4. Pinch of ground nutmeg

  5. 30g butter, chopped

  6. 2 tbs brown sugar

  7. 1 cup (150g) chopped dates

  8. 1 1/2 cups (375ml) buttermilk

  9. 1 1/2 cups steamed and mashed butternut pumpkin

  10. Butter, jam and cream, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 230°C. Lightly dust a large oven tray with flour.

  2. Sift the flour, cinnamon and nutmeg into a large bowl. Add the butter and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar and dates and stir to combine.

  3. Make a well in the centre of the flour mixture. Pour in buttermilk and pumpkin and use a butter knife in a cutting action to stir until a soft but sticky dough forms.

  4. Turn dough out onto a lightly floured surface and gently knead until dough just comes together. Use your fingertips to gently pat the dough into a 2cm-thick disc.

  5. Use a 5cm-diameter pastry cutter dipped in flour to cut out scones. Arrange on the prepared tray. Gently brush the top of each scone with a little extra buttermilk to glaze and dust with flour.

  6. Bake in preheated oven for 15 minutes or until golden and scones sound hollow when gently tapped. Turn scones out onto a clean tea towel and cover lightly with another tea towel. Serve scones warm or at room temperature, with butter, jam and cream, if desired.


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