Method

• To cook pumpkin – I like to steam pumpkin when using in mixtures like this as it retains it beautiful colour and doesn’t absorb to much liquid
• If using bushfire pumpkins you can leave the skin on as it is thin and edible otherwise carefully remove with a sharp knife
• Remove the seeds and discard cut the flesh into even sized cubes and place in your steamer over simmering water until the pumpkin is very tender (about 10 minutes)
• Remove and drain off any excess liquid
• You can either mash the pumpkin for a more coarse texture or puree it in a food processor for a finer texture if desired
• Preheat the oven 180C
• In a large bowl sieve the flour, baking powder, baking soda, sugar, spices and salt together
• Add the cold butter and work it through the flour with your finger-tips until you get a coarse bread crumb texture
• Add the sugar and raisins and stir to combine
• Now add the cooled pumpkin puree and mix through the mixture using a bread and butter knife
• Add ½ the amount of buttermilk, this will vary depending on the consistency of your pumpkin puree to the mixture
• Continue mixing until it just starts to stick together
• Remove the knife and now get your hands in there
• Sprinkle a little flour on your work bench and tip out the slightly sticky dough
• The most important tip on making scones is that you do not overwork the dough! Gently bring together the dough so it forms a smoothish ball and flatten out with your hands until you get a rectangle shape 15cm by 15cm, cut into about 12 squares and place
• Bake for 20 minutes in preheated oven or until they have risen and gone a wonderful golden, pumpkin colour
• Cool slightly and enjoy!!!