Pumpkin and Ginger Scones

 

 

Ingredients

• 2 cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3/4 cup shredded coconut
• 3/4 cup chopped dates
• 1/2 cup chopped crystallised ginger
• 1/2 cup pumpkin seeds
• 75g butter, melted
• 1 tbsp golden syrup, melted
• 2/3 cup mashed pumpkin
• 1 size 7 egg, whisked
• milk

Method

Preheat oven to 200 C. Combine all dry ingredients in a large bowl.
Mix together wet ingredients until well combined.
Make a well in the dry and mix in the wet ingredients adding enough milk to form a stiff dough.
Turn out onto a floured bench and lightly knead together and roll out.
Squeeze a little golden syrup over the top and sprinkle with extra shredded coconut.
Cut out scones  and place in a roasting dish (as in a meat roasting dish).
Bake for 12-15 minutes or until cooked.