Pumpkin and Date Scones

Pre heat oven to 200 c or 180c fan forced. Dust a baking tray with a little flour.

Add the flour/s and rapadura to a medium size bowl and sift in the baking powder and baking soda. Add the dates and whisk through to evenly distribute the ingredients.
Mix the milks together in a cup and set aside. Add the pumpkin to a small bowl, together with the vinegar. Add 3/4 a cup of milk and mix through – you may not need the remaining 1/4 cup, but you most likely will.

You can rub the butter in by hand, or do it nice and quickly in a food processor. If doing by hand, rub the butter into the flour until it resembles coarse breadcrumbs, but is not at all melted. If using a food processor (I do it in my thermomix) PULSE 2 – 3 times, until it resembles small breadcrumbs. Do not just process it, but rather pulse – this throws the mix up and keeps it light. Again, if using a processor, turn it now into a mixing bowl, don’t attempt to add the liquids to the processor, you will get a better end result this way. I know, it’s another dish to wash, but worth it. Add the pumpkin and milk mix to the flour, and mix through with a butter knife, mixing the wet into the dry. Add the extra milk if you feel it needs it, any degree of bran of germ in the mix will almost guarantee you will. But basically you are looking for a mix that is holding together with no dry flour bits, but not at all wet, something you can pat out easily. If using wheat, add more of both milks as required.

Sprinkle a work surface with a little flour and turn the mix out onto this flour – pat out to a rectangle about 2 – 3 cm high, and then cut into 9 or whatever you would like. You may need to flour your knife in between cutting. Transfer the scones to the baking tray and bake for 15 – 25 minutes or until puffed, golden and the middle scones are cooked.