pumpkin and raisin scones

  • 3 cups (450g) plain (all-purpose) flour
  • 3½ teaspoons baking powder 
  • ¼ cup (55g) caster (superfine) sugar 
  • ⅓ cup (80ml) pouring (single) cream 
  • ⅓ cup (80ml) milk 
  • 1 cup cooked pumpkin puree 
  • ⅓ cup (50g) raisins
    milk, extra, for brushing
  1. Preheat oven to 180ºC (390ºF). Sift the flour and baking powder into a large bowl. Add the sugar, cream, milk, pumpkin and raisins and stir until combined. Turn onto a lightly floured surface and press out the dough until it is 3cm thick. Cut out 6cm rounds using a cookie cutter and place on a greased baking tray. Brush with a little milk. Bake for 15–20 minutes or until the scones are puffed and golden. Makes 9.

* The trick to remember when making scones is not to over mix or over knead the dough. To ensure they rise straight, use a sharp cutter to give clean edges and place them close together on the baking tray.

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