Spiced pumpkin scones.

Spiced pumpkin scones are probably one of the first few things I started making as a young girl. I grew up on a fruit and vegetable orchard where we are well known for growing great big pumpkins. So pumpkins were obviously always in abundance.

These are an easy go-to afternoon tea or when we were lucky/mum was too busy we would have them for lunch and think we had hit the jackpot. Win win all round!

These are best eaten fresh from the oven, so fluffy and warm. Or if any scones last until the next day just give them 20 seconds in the microwave.

I hope you love these gems as much as I do.

Ingredients

Scones:

1 cup pumpkin puree*

1/2 cup buttermilk*

60g butter, melted

100g maple syrup or brown sugar

1 egg

2 1/2 cup plain flour or spelt flour

4 tsp baking powder

1 1/2 tsp cinnamon

1/2 tsp nutmeg

pinch sea salt

Maple butter:

100g butter, softened

100ml maple syrup

1/4 tsp sea salt

1/4 tsp cinnamon

Method

Scones:

Heat oven to 220 deg Celsius. Bring out a large and a medium bowl to use.

In the medium bowl combine pumpkin puree, buttermilk, butter, maple and egg. Mix well together.

In the large bowl place the remaining dry ingredients, mix to combine, then pour in the wet ingredients.

Fold the mixture together in as few movements as possible, until just forming a dough.

Roll out onto a floured bench and gently shape dough into a circular shape, with a rolling pin gently roll out to 3cm thick. Cut dough into wedge shapes (like a pizza) and place on to a lined baking tray. Brush with milk and place in the oven for 15-20 minutes or until golden brown.

Now make your maple butter…

Maple butter:

Place all ingredients into a medium bowl, using an electric beater mix until well combined and creamy.

Leave out at room temperature so it is nice and soft to spread on your scones. Store the remaining butter in refrigerator.

Enjoy scones warm with maple butter, butter and homemade jam or quince paste and blue cheese!

Makes 8 scones.

Notes

• To make pumpkin puree steam or roast 1 1/2 cups of fresh pumpkin. When cooked blitz in a food processor until smooth, allow to cool until needed.

• If you don’t have buttermilk on hand, no worries. Measure 1/2 cup of milk and add 1 tbsp of white vinegar or lemon juice, allow to sit for at least 15 minutes before using. It will go a little curdled which is perfect.