Ingredients
2 cups self-raising flour
(300g)
½ cup caster sugar
(115g)
1 tsp ground ginger
½ cup cream
(125ml)
½ cup pumpkin puree
(peeled, steamed and mashed)
½ cup ginger beer
(125ml)
milk
for glazing
Equipment
- 1 oven
- 1 baking tray
- 1 wire rack
- 1 scone cutter or glass
- 1 flat bladed knife
Instructions
- Preheat oven to 220°C (200°C fan-forced).
- Mix flour, sugar and ginger together. Form a well in the centre and add cream and pumpkin puree. Using a flat bladed knife, cut wet ingredients into dry ingredients.
- Gradually add ginger beer until it forms a soft dough. The mixture should hold together but not be sticky.
- Turn dough onto a board and using lightly floured hands, pat into a rectangle about 2-3cm thick. Cut out rounds using a 5-6cm scone cutter or a glass.
- Place scones on a tray and brush tops with milk, then bake for 12-15 minutes, or until they are cooked through and golden on the top.
- Remove from the oven and cool on a wire rack.
Notes
Tip
These are great with butter and also yummy with jam.
Tip
If you prefer soft scones, cover them with a tea towel after five minutes, until you are ready to serve.
