Think Australian country. Think sunny Autumn afternoons. If you can't, then these scones will transport you there :)
- 3 cups unbleached plain flour
- 1⁄3 cup caster sugar
- 4 teaspoons baking powder
- 3⁄4 teaspoon bicarbonate of soda
- 3⁄4 teaspoon salt
- 120 g cold unsalted butter, in small chunks
- 2⁄3 cup dried cherries (or currants or sultanas) or 2⁄3 cup chopped pitted dates (or currants or sultanas)
- 1 cup pumpkin (cold & mashed)
- 180 ml buttermilk
- milk (or 1 egg yolk to 2 tsp water)
- Boil or steam 1 cup pumpkin and mash it.
- Set aside to cool.
- Preheat oven to 200°C.
- Lightly flour a heavy baking sheet and set aside.
- Place flour, sugar, baking powder, bicarb soda and salt in a food processor and whiz to mix thoroughly.
- Add the butter& process until the mixture resembles coarse breadcrumbs.
- (Mixing can also be done by hand by rubbing in butter with flour).
- Transfer mix to large bowl.
- Add the cherries, or fruit of choice and toss to mix.
- Make well in the center.
- Whisk together pumpkin& buttermilk and pour into the well.
- Stir mix very lightly with a fork until thoroughly moistened.
- Turn out onto floured surface, knead a few times to just combine.
- Pat into a 3cm think round, dip a scone cutter or small glass into flour and cut out scones.
- Place fairly close together on baking sheet, brush with milk for a dull glaze or egg yolk mix for shine.
- Bake for 12-20 minutes (allows for different oven temperaments).
- Remove from oven.
- wrap in a tea towel for five minutes.
- Serve hot with butter, or go the full hog and use your favourite jam topped with a dollop of cream.