Pumpkin Scones

Prep: 10 mins

Cook: 25 mins

Serves: 12

Difficulty:

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Take the traditional scone recipe to a new level and add pumpkin for a tasty surprise. This pumpkin scone recipe is a great autumn baking idea.

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Pumpkin Scones

Ingredients:

2 1/2 cups self raising flour

1/2 tsp mixed spice

60g Western Star Original Butter, cold and chopped

1 cup cold mashed pumpkin

1/4 cup brown sugar

1 egg, beaten

Extra Western Star Original Butter, to serve

Method:

Preheat the oven to 180°C. Line a large baking tray with baking paper and set aside
Sift the flour and mixed spice together into a large bowl. Add the chopped butter and then use your fingertips to rub the ingredients together until the mixture resembles breadcrumbs
Make a well in the centre of the dry ingredients, and then add the pumpkin, sugar and egg. Use a knife in a cutting motion to quickly mix together and form a sticky dough. Be careful not to over mix as the scones will be tough
Turn the dough onto a lightly floured surface and gently knead to form a circle. Use a floured rolling pin to roll until the dough is 2-3 cm thick. Get the kids to help you cut the dough into rounds using a 6cm round cutter
Place the scones gently on the prepared tray, and transfer into the oven to bake for 15 minutes or until golden. Remove from oven and cool on a wire wrack
Serve warm or at room temperature, and spread with butter