Pumpkin Scones

15 minutes prep, 20 minutes cook

Serves 7

Ingredients

260g all-purpose flour

75g light or dark brown sugar

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

113g unsalted butter, chilled and cubed

50g raisins

80-120ml buttermilk

120ml canned or pulped pumpkin

1 tsp vanilla extract

For the egg wash:

1 free-range egg

1 tbsp milk

Method

Preheat the oven to 200°C/400°F/Gas Mark 6. 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 it resembles coarse breadcrumbs, then stir in the raisins.

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.

Divide into 6-8 portions and pat them gently so they form 4cm thick rounds. Place the scones onto a baking sheet and brush the tops with the 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.