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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.
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.
15 minutes
Serves 18-22 scones
