- 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
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.