Pumpkin and Date Scones
Pumpkin and date scones, served warm from the oven with honey, butter, labneh or ricotta, are a delicious afternoon treat.
Servings: 12 scones
Ingredients
- 2 cups wholemeal self-raising flour substitute with white or spelt flour
- 60 g unsalted butter, softened and cubed
- 2/3 cup pureed cooked pumpkin I used butternut pumkin with the skin on
- 3/4 cup buttermilk add 3/4 tsp lemon juice to regular milk to make buttermilk
- 1/2 cup chopped pitted dates
- 1 tbsp mixed spice
- a pinch of salt
Instructions
- 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
Notes
The scones taste best eaten the day they're made, but they can be reheated. They're also suitable to freeze.