Pumpkin Ginger Beer and White Chocolate Scones

These are marvelous sweet pumpkin scones with the addition of white chocolate.

Ingredients make 36

1200 g self raising flour

2 tsp salt

2 tsp ground ginger

400 g cooked, cold mashed pumpkin

300 g brown sugar

200 ml cream

400 ml ginger beer

400 g chopped white chocolate

Method

Preheat the oven to 220°C normal bake (fan forced) 200°C. Place flour, salt and ground ginger in a bowl and combine. Place pumpkin and brown sugar in a bowl and mix, add cream and ginger beer and combine. Add white chocolate and pour the liquid into the flour. 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 glazed ginger, chopped dried mango or coconut.