Fruity hot cross scones

Step 1

Place pumpkin, milk, egg, oil and honey in a large jug. Whisk to combine.

Step 2

Sift flours and spice into a large bowl, returning any husks remaining in sieve to the bowl. Stir in dates, sultanas and currants. Make well in centre. Add pumpkin mixture. Stir with a round-bladed knife to form a dough.

Step 3

Turn dough onto a lightly floured surface. Gently knead until mixture comes together. Using lightly floured hands, pat out dough to a 2½ cm thickness. Cut into rounds with a 5.5 cm round cutter. Repeat step with dough trimmings, until all the dough is used, making 16 rounds altogether. Place rounds, side by side, on a lightly greased baking tray.

Step 4

To make cross topping, place flour in a small bowl. Stir in about 2 tablespoons water to form a thick paste. Spoon into a snap lock sandwich bag. Squeeze mixture towards one corner of bag. Snip tip. Pipe over rounds to form crosses.

Step 5

Bake in a 190 °C oven (fan-forced) for 18-20 minutes, or until scones are evenly browned.

Step 6

For glaze, place honey in a small heatproof bowl. Microwave honey on high for 10 seconds, until hot. Brush hot honey over scones.

Step 7

To serve, split warm scones in half, lightly spread with ricotta and drizzle with a small amount of honey.