Pumpkin Scones

(Makes 12)

2 cups self-raising flour
1 tablespoon caster sugar
Pinch of salt
60 grams butter, chilled, chopped
½ cup butter milk
½ teaspoon ground nutmeg
2/3 cup mashed cooked butternut pumpkin (300gm raw)
Extra butter milk for brushing
To serve- cream cheese and chives

Kids Food Knife
Chopping board
Rolling pin
Wooden spoons
Metal spoons
Measuring cups and spoons
Baking trays

1. Preheat oven to 200 degrees. Line baking trays with baking paper.
2. Sift flour, nutmeg, sugar and salt into a bowl.
3. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
4. Make a well in centre of mixture. Add buttermilk and pumpkin. Using a flat bladed knife, stir until a sticky dough forms.
5. Turn out onto a lightly floured surface and knead gently until smooth.
6. Using a lightly floured rolling pin, gently roll dough out until 2cm thick.  Using a cutter to cut out scones.
7. Press left over dough together and repeat to make approximately 12 scones.
8. Place scones, just touching on prepared tray. Brush with buttermilk.
9. Bake for 12-15 minutes or until golden and hollow when tapped on top.
10. Serve with butter or cream cheese and chives.

About the Author

Karen Koutsodontis – The Travelling Kitchen

Karen is a qualified food technology teacher, with more than 10 years’ experience, teaching food to secondary students. Karen now runs The Travelling Kitchen, where they love teaching about food and healthy eating to students after finding that many students arrive at secondary school with limited knowledge of what food and healthy eating is all about. Karen believes that preparing and eating healthy food should follow us through our entire life, so why not start teaching preschool and primary school children from day dot how to cook and choose healthy foods?

Karen champions empowering children to look after their health and bodies from a very young age.

Find out more about The Travelling Kitchen.