Pumpkin and Ginger Beer Scones

These are enjoyable sweet pumpkin scones with a hint of ginger and are superb with cream or butter.

Ingredients make 15

3½ cups (600g) self raising flour

½ tsp salt

½ tsp ground ginger

¼ tsp nutmeg

¾ cup (200g) cooked, cold and mashed pumpkin

¾ cup (135g) brown sugar

100 ml cream

200 ml ginger beer

Method

Preheat the oven to 220ºC (fan forced 200ºC). Place flour, salt, ground ginger, nutmeg in a bowl and combine. Place brown sugar and mashed pumpkin in a bowl, mix with cream and ginger beer. Pour the liquid mix into the flour and mix with a plastic scraper from the outside into the middle while turning the bowl, mix until combined. Turn the dough out onto a floured table, roll or pat the scone dough to a thickness of 25 mm. cut scones out with a 5 cm scone cutter and place on a slightly floured or greased tray with some distance in between. Bake for 12 minutes.

Note: It is important to keep the ingredients cold. Any leftover scones can be cut and toasted.