Spiced pumpkin scones

You can cut these scones into rounds if you are a traditionalist but after stumbling upon the wheel approach a few years ago I just can’t get past how quick and tidy it is. Use a food processor to combine the butter and flour if you’re looking to save time.

Scones

2 cups	Plain flour (Main)
¾ cup	Cooked mashed pumpkin, cooled (Main)
2 ½ tsp	Baking powder
1 tsp	Cinnamon
½ tsp	Allspice
½ tsp	Ground ginger
½ tsp	Nutmeg
1 pinch	Salt
150 g	Butter, diced, very cold
⅓ cup	Milk
1	Egg
½ cup	Caster sugar
1 tsp	Vanilla extract

Cinnamon butter

2 Tbsp	Butter, softened
1 tsp	Cinnamon
1 Tbsp	Caster sugar
½ tsp	Vanilla extract

Directions

1. Preheat over to 220C. Prepare an oven tray lined with baking paper. Sift flour, baking powder, sugar and spices into a large bowl, add salt.
2. Add cubes of butter to flour mixture and massage in with your fingers until you have a course breadcrumb-like texture. If you are an impatient baker you can do this step in a food processor.
3. Combine the rest of the ingredients in a separate bowl and whisk until combined.
4. Add wet ingredients to dry and mix together with a knife until just combined, being careful not to over mix. If the mixture seems a bit too wet, add a little flour until you have a sticky dough that holds together.
5. Sprinkle flour onto prepared baking tray, scoop dough onto tray with your hands. Gently mould the dough into a large round (20-25cm diameter). Use a floured knife to cut the round into 8 pieces, a bit like a pizza. Place tray in hot oven and bake for 12 minutes or until risen and golden on top. Serve warm with a very liberal topping of cinnamon butter and a generous drizzle of honey.

See more of Megan's Mother's Day recipes

• Ricotta pancakes with pistachio dukkah and orange creme fraiche
• Cajun baked eggs with black beans