Pumpkin Ginger Beer and Sultana Scones

These admired sweet pumpkin scones are excellent for morning tea.

Ingredients make 36

1200 g self raising flour

2 tsp salt

2 tsp ground ginger

2 tsp mixed spice

400 g cooked, cold mashed pumpkin

260 g brown sugar

200 ml cream

400 ml ginger beer

300 g sultanas

Method

Preheat the oven to 220°C normal bake (fan forced) 200°C. Place flour, salt, ground ginger and mixed spice in a bowl and combine. Place pumpkin and brown sugar in a bowl and blend, add cream, ginger beer and sultanas. Pour the liquid into the flour mixture and blend until combined. Place the scone dough on a floured table and roll to a thickness of 25 mm. 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 chopped white or dark chocolate.