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1
Pre heat oven to 180deg.
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2
Place pumpkin pieces in a roasting dish, drizzle oil over the pumpkin and toss to make sure all pieces are evenly coated. Sprinkle 1 tsp. cinnamon and 1 tsp. nutmeg over the pumpkin. Place in oven and bake for 25 minutes (toss pumpkin pieces every 10minutes so they get even colouring) or until pumpkin is cooked. Remove from oven, using a fork, mash to a smooth puree and allow to cool. You will need 1 cup for the scone dough.
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3
Increase oven temperature to 220deg.
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4
Place butter and maple syrup in a medium bowl, using a whisk or an electric beater, beat until combined. Add the pumpkin puree, egg and buttermilk and beat well. Add flour, baking powder and remaining cinnamon and nutmeg to the wet mixture, using a dinner knife, cut the mixture until it is just combined, do not over mix.
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5
Place the dough on to a floured bench, lightly dust flour on top of the dough and shape into a ball, using a rolling pin, gently roll out the dough until 2-3cm thick, then, cut the dough into 8 even slices, then place on a baking tray lined with baking paper.
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6
Brush the tops of the scones with extra buttermilk, bake at 220C for 12-15 minutes or until golden.
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7
While scones are cooking, place softened butter into a small bowl and whisk the butter until smooth. Slowly add the maple syrup and sea salt, whisking the whole time until all the maple syrup is well combined. Place the maple butter in a ramekin until needed.
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8
Serve the scones hot out of the oven or at room temperature with maple butter. Scones are best eaten on the day made.
