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Self-raising flour, to dust
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3 1/2 cups self-raising flour
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Pinch of ground cinnamon
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Pinch of ground nutmeg
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30g butter, chopped
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2 tablespoons brown sugar
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1 cup (150g) chopped dates
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1 1/2 cups (375ml) milk
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1 cup steamed and mashed butternut pumpkin
Preheat oven to 230 degrees celcius. Lightly dust a large oven tray with flour. Place flour, cinnamon and nutmeg into a large bowl and stir with a fork to lighten. Add the butter and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar and dates and stir to combine.
Make a well in the centre of the flour mixture. Pour in milk mixed with the pumpkin and use a butter knife in a cutting action to stir until a soft but sticky dough forms.
Turn dough out onto a lightly floured surface and gently knead until dough just comes together. Use your fingertips to gently pat the dough into a 2cm-thick disc. If its too wet throw on some more flour.
Use a 5cm-diameter pastry cutter dipped in flour to cut out scones. Arrange on the prepared tray. Gently brush the top of each scone, dust with flour.
Bake in preheated oven for 15 minutes or until golden and scones sound hollow when gently tapped. Serve straight out of the oven with butter!
