Pumpkin Scones with Chives Buttery

A twist on the traditional scone.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Preheat oven to 250°C. Brush a 20cm round baking tray with melted Flora ProActiv and coat lightly with flour.
Mix flours, sugar and nutmeg in a bowl with a wire whisk to combine. Using a round-bladed knife, stir in the grated pumpkin and mix well.
Add in the melted Flora ProActiv, buttermilk and sufficient water to moisten the dry ingredients. Mix with your hands to form a ball.
Lightly knead mixture on a lightly floured surface and roll into a round shape about 1cm thick. Using a 5cm scone cutter cut out 12 scones, placing them close together on the prepared baking tray. Brush the tops lightly with the extra buttermilk.
Bake for 12-15 minutes or until golden brown. Note: When tapped the scones should sound hollow. Turn scones out onto a wire cooling rack.
To make the Chive Buttery mix Flora ProActiv and chives until combined. Serve scones warm or cold, spread with Chive Buttery.

For best results arrange scones side by side, just touching, on a lined baking tray. This will keep the sides straight and even as the scones cook.