Vikki's Pumpkin & Date Scones
Vikki enjoys baking a batch of these pumpkin and date scones for morning tea and likes to serve them with butter and a drizzle of honey or a dollop of jam. Any leftover scones can be frozen for another time.
Ingredients
- 40 g butter melted
- 50 g honey or sugar
- ¼ tsp salt
- 1 egg
- 1 ½ tsp Herbies Fragrant Sweet Spice
- 400 g peeled & seeded pumpkin chopped roughly (steamed, mashed & cooled)
- 1 cup wholemeal self-raising flour
- 1 - 1 ½ cups white self-raising flour
- 7 dates chopped
- 1 - 2 tbsp milk for brushing
Instructions
- Preheat the oven to 200-220C (depending on your oven). Prepare a baking tray by adding a generous layer of flour and set aside while you prepare the scone dough.
- Place the butter, honey, salt, egg and spice in a bowl and mix well to combine. Add the cooled, mashed pumpkin and dates and mix well.
- Sift in the flours (1 cup wholemeal and 1 cup of white) and mix with a butter knife until just combined. If the mixture is too wet add additional flour, a 1/4 cup at a time until the mixture firms up enough to shape.
- Tip the dough onto a floured bench and divide into 15 rounds using a floured scone cutter. Place the scones on the prepared tray allowing them to just touch one another. Brush with milk.
- Transfer scones to the oven and bake for 20-25 minutes or until golden and firm to touch. They should also sound hollow when tapped.
- Allow to cool then serve with butter and honey or jam and cream.
Notes
Any leftover scones freeze well. Simply defrost and warm briefly in the oven or microwave.
Use your favourite spice or spice combination in place of Herbies 'Fragrant Sweet Spice' mix. You could use a mix of these spices as an alternative:
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg