South Africa’s favourite tea-time treat. Scones with a twist… these scones are soft and buttery and have a delicious pumpkin flavour.
SPICED PUMPKIN AND CRANBERRY SCONES
Author: Fazila Olla-Logday
Recipe type: Breakfast
Cuisine: South African
- 2 Cups Self-Raising Flour
- 1 Tsp Baking Powder
- 2 Tbles Castor Sugar
- Pinch of Salt
- 60g Cold Butter Cubed
- ⅔ Cup Mashed Cooked Pumpkin
- ½ Tsp Mixed Spice
- 1 Egg
- ⅓ Cup Buttermilk
- ½ Cup Cranberries
- Milk for Brushing
- Line a baking tray with baking paper.
- Sift flour, baking powder, sugar and salt into a bowl.
- Add butter. Using fingertips, rub the butter into flour mixture until mixture resembles fine breadcrumbs.
- Mash the cooked pumpkin up finely along with the mixed spice, add the egg and buttermilk and stir to combine.
- Make a well in the centre of mixture. Add buttermilk and pumpkin mix. Using a flat-bladed knife, stir until a sticky dough forms. Knead gently to bring the dough together.
- Use your hands to shape the scone mixture until it's approximately 3cm thick and dip your cutter into a little flour and cut out the scones. The dough is quite soft, but don't be tempted to add more flour.
- Continue until all the dough has been used up.
- Place the scones into the baking tray and brush a little milk over the top of them.
- Preheat oven to 200°C
- Refrigerate the scones while the oven is heating up.
- Place the scones into your preheated oven and bake for approx 12 -15 minutes or until lightly golden brown. Serve with butter, jam and cream. Yum!
By refrigerating the scones before baking, the chilled butter will melt and evaporate as the scones bake, resulting in soft flaky scones.