These scones are best eaten fresh from the oven, so fluffy and warm. With a generous spread of maple butter to top them off, or have a go with a savoury option like quince paste and blue vein cheese.
Makes 8 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
- 4 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch sea salt
- 100g butter, softened
- 100ml maple syrup
- 1/4 tsp sea salt
- 1/4 tsp cinnamon
- Heat oven to 200 deg Celsius.
- In the medium bowl combine pumpkin puree, buttermilk, butter, maple and egg. Mix well together.
- In a 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.
- Place dough onto a floured bench and gently shape dough into a circular shape, using a rolling pin gently roll out to 3cm thickness. Cut dough into wedge shapes (like a pizza) and place onto 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…
- 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 the refrigerator.
- Enjoy scones warm with maple butter, butter and homemade jam or quince paste and blue vein cheese!
- 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.