Pumpkin Scones

Tender and buttery Pumpkin Scones, perfect for afternoon tea or as a savoury side dish. Make these classic Pumpkin Scones with homemade pumpkin purée or canned pumpkin.

There is something about Pumpkin Scones which always reminds me of childhood. My parents sold them in the bakery alongside the plain scones and fruit scones, and I was never sure if pumpkin scones were intended to be sweet or savoury, but I knew that I was always intrigued by their deep orange hue.

• 500 g (3 1/3 cup) plain flour (all-purpose flour)
• 1 teaspoon fine salt
• 25 g (2 tablespoons) caster sugar (superfine sugar)
• 4 teaspoons baking powder
• 1/4 teaspoon freshly grated nutmeg
• 75 g (3/4 stick) unsalted butter, cold and cut into cubes
• 250 g (1 cup) pumpkin purée
• 125 ml (1/2 cup) buttermilk

• 1 egg
• 1 tablespoon milk