Ingredients
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3 cups unbleached plain flour
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1/3 cup caster sugar
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4 teaspoons baking powder
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3/4 teaspoon bicarbonate of soda
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3/4 teaspoon salt
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120 g cold unsalted butter, in small chunks
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2/3 cup dried cherries (or currants or sultanas) or 2/3 cup chopped pitted dates (or currants or sultanas)
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1 cup pumpkin (cold & mashed)
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180 ml buttermilk
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Instructions
- 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.