Ingredients
- 300 g butternut pumpkin, peeled and cut into 2 cm cubes
- 3½ cups wholemeal self-raising flour
- ½ cup buttermilk
- ¾ cup reduced fat milk
- ½ teaspoon nutmeg
Method
Step 1
Preheat oven to 200 °C. Line a baking tray with baking paper and set aside.
Step 2
Place pumpkin in a small saucepan with water. Bring to the boil and cook for 15-20 minutes or until pumpkin is tender.
Step 3
Drain pumpkin and place into a medium-sized bowl. Mash pumpkin and set aside to cool for 10 minutes.
Step 4
Combine self-raising flour, buttermilk and milk into a large mixing bowl. Add pumpkin and nutmeg, working quickly with clean hands to combine all ingredients.
Step 5
Turn dough out onto a lightly floured surface. Knead gently until all ingredients are well combined. Be careful not to over knead as this will make your scones tough.
Step 6
Pat dough down until it is 2 cm in thickness.
Step 7
Using a 6 cm scone cutter, cut rounds and place onto the prepared baking tray.
Step 8
Bake for 12-15 minutes or until scones are golden and well risen.
Step 9
Serve fresh or allow to cool then freeze scones individually in cling wrap, or small airtight containers.
