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Pumpkin Scones

Makes 6-8



    • 260g all-purpose flour
    • 75g light or dark brown sugar
    • ½ tsp ground ginger
    • ½ tsp ground cinnamon
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • 113g unsalted butter, chilled, cubed
    • 50g raisins
    • 80-120ml buttermilk
    • 120ml canned pumpkin
    • 1 tsp vanilla extract

    Egg Wash

    • 1 egg
    • 1 tbsp milk


  1. Preheat the oven to 200°C/400°F. In a large bowl, mix together the flour, sugar, spices, baking powder and soda and salt. Using a knife or pastry blade, cut the butter into the flour mix until resembles coarse breadcrumbs, then stir in the raisins.
  2. In a separate bowl, mix together the buttermilk, pumpkin and vanilla; add to the flour mixture, then mix until the dough just comes together. Transfer to a lightly floured surface and knead lightly.
  3. Divide into 6-8 portions, pat gently to about 4cm thick rounds; place scones onto a baking sheet and brush the tops with egg wash. Bake for about 20 minutes or until golden and a toothpick inserted into the middle comes out clean. Transfer to a wire rack to cool.

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