Ingredients
Scones
- 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
Instructions
- 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.
- 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, 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.