Pumpkin Fruit Scones

Ingredients

• 3 cups unbleached plain flour
• 1/3 cup caster sugar
• 4 teaspoons baking powder
• 3/4 teaspoon bicarbonate of soda
• 3/4 teaspoon salt
• 120 g cold unsalted butter, in small chunks
• 2/3 cup dried cherries or chopped pitted dates (or currants or sultanas)
• 1 cup pumpkin (cold & mashed)
• 180 ml buttermilk

glaze

• milk (or 1 egg yolk to 2 tsp water)

Directions

1. 1

   Boil or steam 1 cup pumpkin and mash it.

2. 2

   Set aside to cool.

3. 3

   Preheat oven to 200°C.

4. 4

   Lightly flour a heavy baking sheet and set aside.

5. 5

   Place flour, sugar, baking powder, bicarb soda and salt in a food processor and whiz to mix thoroughly.

6. 6

   Add the butter& process until the mixture resembles coarse breadcrumbs.

7. 7

   (Mixing can also be done by hand by rubbing in butter with flour).

8. 8

   Transfer mix to large bowl.

9. 9

   Add the cherries, or fruit of choice and toss to mix.

10. 10

    Make well in the center.

11. 11

    Whisk together pumpkin& buttermilk and pour into the well.

12. 12

    Stir mix very lightly with a fork until thoroughly moistened.

13. 13

    Turn out onto floured surface, knead a few times to just combine.

14. 14

    Pat into a 3cm think round, dip a scone cutter or small glass into flour and cut out scones.

15. 15

    Place fairly close together on baking sheet, brush with milk for a dull glaze or egg yolk mix for shine.

16. 16

    Bake for 12-20 minutes (allows for different oven temperaments).

17. 17

    Remove from oven.

18. 18

    wrap in a tea towel for five minutes.

19. 19

    Serve hot with butter, or go the full hog and use your favourite jam topped with a dollop of cream.