Pumpkin and Ginger Beer Scones

These popular sweet pumpkin scones are extremely easy to make and are excellent for morning tea.

Ingredients make 15

600 g self raising flour

½ tsp salt

½ tsp ground ginger

¼ tsp nutmeg

200 g cooked, cold and mashed pumpkin

130 g brown sugar

100 ml cream

200 ml ginger beer

Method

Preheat the oven to 220°C normal bake (fan forced) 200°C. Place flour, salt, ground ginger, nutmeg in a bowl and combine. Place brown sugar and pumpkin in a bowl, mix with cream and ginger beer. Pour the liquid into the flour and mix with a plastic scraper from the outside into the middle while turning the bowl. Mix until combined and turn the scone dough out on a floured table. Roll or pat the scone dough to a thickness of 25 mm and cut scones out with a 5 cm scone cutter and place on a slightly floured tray with some distance in between. Bake for approx 12 min. until golden brown on top and cooked through. Dust with icing sugar.

Note: Try adding other ingredients such as crystallized ginger, sultanas or chopped dates.