Pumpkin Scones

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.

Sift flour 2 cups self-raising flour, sugar 1 tbsp caster sugar, nutmeg 1/2 tsp ground nutmeg and salt Pinch of salt into a bowl. Add butter 60g unsalted butter, chilled, chopped. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.

Make a well in centre of mixture. Add buttermilk 1/2 cup buttermilk and pumpkin 2/3 cup mashed cooked butternut pumpkin (see note). Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.

Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm fluted-edge cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones.

Place scones, just touching, on prepared tray. Brush with buttermilk Extra buttermilk, for brushing. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Serve with cream cheese or ricotta and chives Fresh chives, finely chopped, to serve.