- 350 gm piece Queensland blue pumpkin, seeded and halved
- 60 gm soft unsalted butter
- 55 gm caster sugar
- ¼ cup buttermilk, plus a little extra, for brushing
- 1 egg, lightly beaten
- 350 gm self-raising flour (21/3 cups)
- ½ tsp cinnamon
- 1Steam pumpkin over a saucepan of simmering water until tender, then cool. Remove skin from pumpkin and, using a fork, mash to a smooth purée. You will need 250gm (1 cup) pumpkin purée for this recipe.
- 2Place butter and sugar in a large bowl and, using a wooden spoon, stir until combined. Add pumpkin purée, buttermilk and egg and combine well. Sift flour and cinnamon over pumpkin, then, using a dinner knife, stir mixture until it just comes together. The less you handle the scone mixture, the lighter your scones will be.
- 3Place dough on a well-floured surface and, with well-floured hands, pat out until 2cm thick, then, using a floured, 5cm-round pastry cutter, cut out rounds of dough and place, touching, 4 wide and 3 deep on a lightly greased oven tray. Gently press dough scraps together and continue cutting out dough until it is all used. Brush tops of scones lightly with a little extra buttermilk, then bake at 220C for 15 minutes or until golden and risen. Serve scones immediately or at room temperature with butter, cream and jam or mature cheddar. Scones are best made on day of serving.