It is a truth universally acknowledged, that scones are a delicious baked good enjoyed by all. And pumpkin scones are certainly no exception....
In keeping with my buttermilk rampage, these pumpkin scones incorporate buttermilk which is why they are so light and easy to eat. Whip them up for an afternoon tea or a nice breakfast and I can guarantee you won't regret it. (Ps. I'm aware that my scones don't look like store bought high scones, this is because I don't own scone cutters. But they still taste delicious!)
2 cups self-raising flour (plain or wholemeal)
1 tbs caster sugar
pinch of salt
60g butter, chilled and cubed
1/2 cup low fat buttermilk
1/2 tsp nutmeg
2/3 cup mashed pumpkin
2-3 tbs pumpkin seeds
+ optional buttermilk to brush with before placing in oven
Preheat oven to 170 degrees (fan-forced) and line a baking tray with baking paper. Sift flour, sugar and salt together in a bowl. Add the butter, using fingertips rub butter into flour mixture until mixture resembles fine breadcrumbs. Make a well in the centre and add buttermilk, pumpkin and seeds. Use a flat-bladed knife to stir until a dough forms. Knead gently and turn out onto a floured surface. Gently roll out until 2cm thick and using a 6cm round cutter, cut the scones out. Repeat until you have 12 scones. Place them on tray. If you don't have a cutter, simply grap fistfuls of the dough and shape into a ball on the tray. You may wish to brush them with buttermilk before baking for 20 minutes - 30 minutes or until golden and hollow when tapped on top.