Ingredients:
3 cups unbleached plain flour
1/3 cup caster sugar
4 teaspoons baking powder
3/4 teaspoon bicarbonate of soda
3/4 teaspoon salt
120 g cold unsalted butter, in small chunks
2/3 cup dried cherries (or currants or sultanas) or 2/3 cup chopped pitted dates ( or currants or sultanas)
1 cup pumpkin ( cold & mashed)
180 ml buttermilk
milk ( or 1 egg yolk to 2 tsp water)
Directions:
Boil or steam 1 cup pumpkin and mash it.
Set aside to cool.
Preheat oven to 200 C.
Lightly flour a heavy baking sheet and set aside.
Place flour, sugar, baking powder, bicarb soda and salt in a food processor and whiz to mix thoroughly.
Add the butter& process until the mixture resembles coarse breadcrumbs.
(Mixing can also be done by hand by rubbing in butter with flour).
Transfer mix to large bowl.
Add the cherries, or fruit of choice and toss to mix.
Make well in the center.
Whisk together pumpkin& buttermilk and pour into the well.
Stir mix very lightly with a fork until thoroughly moistened.
Turn out onto floured surface, knead a few times to just combine.
Pat into a 3cm think round, dip a scone cutter or small glass into flour and cut out scones.
Place fairly close together on baking sheet, brush with milk for a dull glaze or egg yolk mix for shine.
Bake for 12-20 minutes (allows for different oven temperaments).
Remove from oven.
wrap in a tea towel for five minutes.
Serve hot with butter, or go the full hog and use your favourite jam topped with a dollop of cream.
Servings: 12-14
Time preparation: 15 min.
Time total: 30 min.