​Serves: 8

Per serve: 790kJ | 5g protein | 5g fat | 33g carbs | 2g fibre

Ingredients

​Scones

• 300g pumpkin, peeled

• 2 cups self-raising flour

• 1 tbsp caster sugar

• Pinch of salt

• ½ tsp ground nutmeg

• ½ tsp ground cinnamon

• 60g butter, chilled, chopped

• ½ cup buttermilk + extra for brushing 

​

Spiced Glaze

• 1 cup icing sugar

• ¼ tsp ground cinnamon

• ¼ tsp ground ginger

• ¼ tsp ground cloves

• Pinch of nutmeg

• 2 tbsp milk

• ¼ cup pistachio nuts, finely chopped

Method

Scones

1. Preheat oven to 200 fan-forced

2. Roughly chop the pumpkin and place on a lined baking tray. Lightly coat with olive oil. Bake in the oven for 40-45 minutes until cooked through and caramelised.

3. In a small bowl mash the roasted pumpkin well. Set aside to cool.

4. Sift the flour, nutmeg, cinnamon, caster sugar, and salt into a large bowl. Add the butter and using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs.

5. Make a well in the centre of the mixture. Add the buttermilk and pumpkin. Using a flat-bladed knife, stir until it forms a sticky dough. Turn onto a lightly floured surface and knead gently until smooth and combined.

6. Shape into a circle and, using a floured knife or pizza cutter, cut into eight triangles.

7. Place scones, just touching, on a lined baking tray. Brush with buttermilk. Bake in the preheated oven for 15-17 minutes or until golden and hollow when tapped on top. Set aside the cool completely.

​

Spiced Glaze

1. Sift the icing sugar, nutmeg, cinnamon, ginger, cloves and nutmeg into a bowl. Add the milk and whisk until smooth. If the glaze is to thick, add more milk as needed. Set aside for a few minutes to thicken slightly.

2. Pour the glaze into a ziplock bag and cut the corner off. Drizzle the glaze over the scones and sprinkle over the pistachio nuts.

3. Allow the glaze to set before serving.