Pumpkin scone loaf

Step 1

Preheat oven to 200°C.

Step 2

Steam the pumpkin over boiling water for 10 minutes or until soft. Transfer to a bowl and cool for 10 minutes.

Step 3

Meanwhile, combine the flour, brown sugar, cinnamon and nutmeg in a medium bowl. Use your fingertips to rub in butter until the mixture resembles free breadcrumbs.

Step 4

Use a potato masher or fork to mash the steamed pumpkin. Combine the mashed pumpkin with the milk and egg.

Step 5

Add the pumpkin mixture to the flour mixture and use a round-bladed knife to mix together using a cutting motion until the mixture begins to hold together. Bring the dough together with your hands. Turn onto a lightly floured surface and knead gently 4-5 times or until just smooth.

Step 6

Shape the dough into a round 20cm in diameter and about 3cm thick. Place on a baking tray. Use a sharp knife dusted with flour to cut lcm-deep slits in the top of the loaf to divide it into 12 portions. Sprinkle the top of the loaf with a little extra flour. Bake in preheated oven for 25 minutes or until golden and a skewer inserted into the centre comes out clean. Serve warm, broken into portions and accompanied by butter.