PUMPKIN & SULTANA SCONES

Excellent flavour & the pumpkin content helps maintain the moist texture.

30 g butter
½ cup sugar
1 cup cooked mashed pumpkin
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon mixed spice
½ cup sultanas

Beat together butter and sugar until light and creamy.

Combine with pumpkin. Sift in flour, baking powder, mixed spice and salt. Stir in sultanas and mix to a soft dough.

Knead lightly on a floured board until dough is smooth - the less kneading the better.

Roll out, cut into circles or squares and place on a greased oven tray.

Bake 200 - 230°C near the top of oven for 11-12 minutes.

Be careful not to overcook.

Recipe courtesy NZ Gardener Garden Diary 2026