
SPICED PUMPKIN SCONES
Vegetarian

Serves: 8
Per serve: 790kJ | 5g protein | 5g fat | 33g carbs | 2g fibre
Ingredients
Scones
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300g pumpkin, peeled
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2 cups self-raising flour
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1 tbsp caster sugar
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Pinch of salt
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½ tsp ground nutmeg
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½ tsp ground cinnamon
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60g butter, chilled, chopped
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½ cup buttermilk + extra for brushing
Spiced Glaze
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1 cup icing sugar
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¼ tsp ground cinnamon
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¼ tsp ground ginger
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¼ tsp ground cloves
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Pinch of nutmeg
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2 tbsp milk
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¼ cup pistachio nuts, finely chopped
Method
Scones
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Preheat oven to 200 fan-forced
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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.
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In a small bowl mash the roasted pumpkin well. Set aside to cool.
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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.
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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.
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Shape into a circle and, using a floured knife or pizza cutter, cut into eight triangles.
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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
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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.
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Pour the glaze into a ziplock bag and cut the corner off. Drizzle the glaze over the scones and sprinkle over the pistachio nuts.
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Allow the glaze to set before serving.