Date And Spice Pumpkin Scones Food

PUMPKIN AND DATE SCONES

Steps:

• Preheat the oven to 200°C(180°C fan-forced) and dust a baking tray with a little flour.
• Sift the flour, salt and mixed spice into a large mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs.
• Make a well in the centre of the mixture and add the pumpkin, dates and 1/2 cup buttemilk. (The remaining 1/4 cup of buttemilk is to brush on top of the scones). Mix with a spatula until it becomes a sticky dough.
• Turn the mixture out onto a floured surface and knead until the dough is smooth. If the mixture is too wet, add a little more flour.
• Roll out the dough with a floured rolling pin until it's 2 cm thick. Cut out the scones with a 5 cm cutter. Brush with a little extra buttermilk.
• Space the scones out on the tray and cook for about 15 minutes until golden on top.
• Server with butter, honey, labneh or ricotta

DATE AND SPICE PUMPKIN SCONES

Steps:

• Steam or microwave coarsely chopped pumpkin until tender, drain well. Add the cinnamon and salt; mash until smooth, cool to room temperature.
• Preheat oven to 200 degrees centigrade. Lightly grease and flour a scone tray.
• Sift flour into a large bowl, rub in butter. Add sugar, pumpkin, dates and most of milk. Mix to a soft dough. If dry, add remaining milk.
• Gently knead dough on lightly floured surface until smooth. Press dough out evenly about 2 cm thick. Cut out as many rounds as possible using 6cm scone cutter.
• Place rounds on prepared tray. Gather remaining dough together and repeat cutting out process as above - handle lightly and gently.
• Brush tops of scones with a little milk.
• Bake in moderately hot oven for about 25 minutes.
• Serve warm with butter.