Pumpkin Scones

These are delicious and almost bread-like. They're not particularly sweet, and they're not overly pumpkiny, which I was a bit disappointed by, but any more 'liquid' in the mix and it would have been too wet, I think. The mixture will be very wet, too wet to work with the hands, but not at all runny.

Ingredients

400mls/1½ cups pumpkin, pureéd

3½ cups spelt flour

100g butter, melted

2 tbsp vanilla sugar

4 tbsp sugar

3 tsp baking powder

2 tsp cinnamon

1 tsp ginger

½ tsp mixed spice

Method

Preheat oven to 215ºC.

Combine dry. Add wet. Mix to combine.
Spoon eight evenly sized blobs onto a baking tray.
With floured hands, shape and flatten each scone to a height of about one cm.
Bake in the middle of the oven for twenty minutes or until hollow sounding when tapped.

Serve warm with butter and tea!