Pumpkin and Ginger Scones

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These quick and easy savoury scones feature pumpkin, ginger, and a hint of curry. They are absolutely wonderful on a cold winters day.

Pumpkin and Ginger Scones

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Author: The Cook

Ingredients

  • 3 cups plain flour (all-purpose flour)
  • ¾ tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup chopped crystallised (candied) ginger
  • ½ teaspoon curry powder
  • ¼ teaspoon turmeric , optional, for colour
  • tablespoons sugar
  • 115 g cold butter, cut into eight pieces
  • ½ cup pumpkin puree
  • 1 cup buttermilk

Instructions

  • In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, curry, turmeric and sugar. Cut in the butter with a pastry blender, your fingers, or with an electric mixer, until the mixture resembles coarse crumbs.
  • In a separate bowl, whisk together the pumpkin and buttermilk until smooth. Add this to the dry ingredients, stirring till just combined.
  • Turn the dough out onto a lightly floured work surface, and pat or roll it into a 25 cm circle about 2 cm thick. Cut into wedges (about 5cm across at the wide end), and transfer them to a lightly greased baking sheet, leaving about 2 cm between each scone. (You can make smaller wedges or even square scones - just re-knead and cut as desired - do not over-knead them though)
  • Bake the scones in a preheated 220°C oven for 20 minutes, or until golden brown. Remove them from the oven, and serve them warm, or at room temperature.
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