2 cups self-raising flour
½ teaspoon salt
1 tablespoon sugar
60g butter, cold, diced
½ cup macadamias, roasted, roughly chopped
1 cup bush tomatoes, finely chopped
¾ cup pumpkin, cooked, mashed
¾ cup buttermilk
extra buttermilk, for brushing
Preheat oven to 200°C fan-forced. Line a baking tray with non-stick baking paper.
Sift the flour and salt into a large bowl, stir in the sugar. Use your fingers to rub in the butter until the mixture resembles fine breadcrumbs. Stir through the macadamias and bush tomatoes.
Make a well in the centre and pour in the pumpkin and buttermilk. Using a flat bladed knife, stir until a sticky dough forms. Turn onto a lightly floured surface and knead lightly until smooth. Using a lightly floured rolling pin, gently roll dough out to a 2cm thickness.
Cut into rounds with a 6cm cutter, dipping the cutter into the flour each time before cutting. Place the scones close together on the lined baking tray. Brush the tops with a little buttermilk and bake for 12 to 15 minutes or until golden and hollow when tapped on top.Tip: