Pumpkin White Chocolate and Pecan Scones

These sweet pumpkin scones with white chocolate and chopped toasted pecan nuts are enjoyable easy to make.

Ingredients make 15

500 g self raising flour

100 g caster sugar

10 g salt

1 tsp ground cinnamon

120 g unsalted butter

220 g pumpkin purée

170 ml milk

100 g chopped white chocolate

100 g finely chopped pecan nuts

Method

Preheat oven to 200ºC fan forced (220ºC normal bake).Combine flour, sugar, salt and cinnamon in a large bowl. Rub the butter into the flour blend until it resembles bread crumbs. In another bowl combine pumpkin purée, milk, chocolate and pecan. Add this blend to the flour mixture and combine. Place the dough on a workbench dusted with flour and roll or press out to a thickness of approx. 25 mm. Cut scones with a cutter 5 cm. in diameter and place on lightly greased flat baking tray. Bake in the oven approx. 12 minutes and dust with icing sugar.

Note: Try using dark chocolate instead of white chocolate.