Pumpkin Scones

Soft and fluffy with that gorgeous scone texture, a great pumpkin scone is like a ray of sunshine on a plate. The autumnal richness of the pumpkin and a touch of spice cut through the sweetness of the scone, which means you can enjoy these either as a sweet or savoury treat. If you want to go sweet, serve your scones with a maple or berry butter or go savoury with cream cheese and chives, a bitey cheddar cheese or as a soup accompaniment.

To bake these little chunks of golden goodness, you'll need about 400 grams of peeled and chopped butternut pumpkin to make one cup of cooked mashed pumpkin. If you don't have any leftovers lying around, it's best to cook the pumpkin the night before and keep it chilled in the fridge. A can of pumpkin puree will also do the trick.

As with regular scones, give the dough around 10 light kneads after you've turned it out of the bowl. If you're too kneady, you'll make them tough. Similarly, when you're cutting them out, try to make as many as you can from when you first roll out the dough, and push straight down and pull straight back up with your cutter. Scones made from re-rolled dough can be a little tougher and misshapen, and sides that aren't straight will give you a wonky scone when they rise. Buttermilk has been used in here to add some richness to the scones, but if you're light on, you can always use 1/4 tablespoon of white vinegar or lemon juice plus enough milk to measure 1/4 cup.

To give the exterior of your scones all nice and fluffy, give them just a tiny amount of room apart on your baking tray. As they bake and expand, they will touch each other at the base for those soft edges, but will also ensure the top will be nice and crispy.