Pumpkin & Bush Spice Macadamia Scones
These fluffy macadamia scones are so good even Grandma would approve! They might even start a new family tradition. Best enjoyed with a pot of tea and good company.
- 2 cups self-raising flour
- ½ teaspoon nutmeg, freshly grated
- 1 tablespoon raw caster sugar
- pinch of salt
- 60g butter, chilled and chopped into small cubes
- ½ cup milk plus extra milk for brushing (if preferred use buttermilk or sour milk)
- 300g peeled pumpkin, steamed and mashed to make 2/3 cup of pureed pumpkin
- ½ cup Bush Spice Macadamias, finely chopped
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Sift the flour and nutmeg into a bowl and add the sugar and salt.
- Sprinkle the butter cubes over the flour and, using your fingertips, rub the butter in until the mixture resembles fine breadcrumbs.
- You could also place all ingredients in a food processor and pulse to combine until mixture resembles fine breadcrumbs, being careful not to overmix, and then place in a bowl.
- Make a well in the centre of the mixture and add the milk, pumpkin and macadamias. Use a knife to stir to combine and bring the mixture together.
- Remove the mixture with your hands and place on a lightly floured surface.
- Gently knead to combine, adding more flour if required. Pat the dough into a disc 15cm in diameter and 3cm thick.
- Use a lightly floured scone cutter to cut 12 scones.
- Re-knead the dough to use up all the mixture.
- Place the scones on the tray so they are just touching each other.
- Brush with a little milk and bake for 12-15 minutes or until golden and puffed.
- Serve warm with jam and cream.