• 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.