Pumpkin Scones

Instructions

1. Preheat the oven to 220°C/fan 200°C/Gas 7, and line a baking sheet with greaseproof paper.
2. Combine all the wet ingredients in a bowl and set aside. In another bowl, mix together all the dry ingredients, excluding the butter. Rub the butter into the dry ingredients using your fingertips, to form rough breadcrumbs. I like to keep little lumps of butter visible, as it helps the scones to rise.
3. Carefully stir the wet ingredients into the dry, and work into a smooth dough – be careful not to overwork it.
4. Place the dough on the baking tray, and form it into a rough circle, about 2 inches thick. Using a pastry cutter, cut it into thick rounds, quickly reforming and cutting until all the dough is used up. You should have roughly 12 scones. If you prefer, you can form the dough into one thick round and cut it into 8 wedges.
5. Space the scones out on the baking tray. Glaze the tops with a little oat milk, sprinkle with the pumpkin seeds and demerara sugar, then bake for 15 mins.
6. Meanwhile, whip together the butter, pumpkin spice mix and maple syrup.
7. When the scones are baked, remove from the oven and glaze with a little maple syrup. Eat while still warm, slathered in the maple butter, and try not to eat the lot...