260 grams all purposeflour
70 grams light or dark brownsugar
1/2 teaspoon ground cinnamon
1 teaspoonbaking powder
1/2 teaspoonbaking soda
110 grams cold butter, cut into pieces
30 grams raisins
50 grams dried cranberries
60 – 90 ml fresh milk
120-150b fresh pumpkin puree
1 teaspoon rashbery rum / vanila
some caster sugar for sprinkle on top
Preheat oven to 170-180 degrees C) and place rack in the center of the oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the raisins and pecans, if using. In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix.
Transfer to a lightly floured surface andkneaddough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 1 1/2 inches (4 cm) thick. Cut round or any shape u prefer. Place the scones on the baking sheet. sprinkle some caster sugar on top.
Bake for about20 minutesor until golden brown and a toothpick inserted in the middle comes out clean.
serve warm with butter & jam. ENJOY!