INGREDIENTS
1 1/2 cups all purpose flour
1/2 cup millet flour
2 1/2 tsp plain baking powder
1/4 tsp baking soda
1/2 tsp salt
pinch of cinnamon
1/4 -1/3 cup very cold butter shredded
1/2 cup pumpkin puree
1/2 cup plain yogurt
1/4 cup cream
1 beaten egg (plus 1 beaten egg for brushing)
2 tbsp very fine brown sugar
optional: sesame, cumin, pumpkin seeds
PROCEDURE
1. combine all the dry ingredients and whisk or sift them together.
2. Rub in the cold butter (shredded or in small pieces) to form a crumbly mixture.
3. Beat the sugar into the egg and mix in the rest of the wet ingredients.
4. Mix in the combined wet mixture into the dry mixture until it forms a ball of dough.
5. Pat the dough into a 2 cm thick disk. Cut out the scones with a round cutter.
6. Place the scones on a wax paper lined baking sheet. Brush with beaten egg and sprinkle with desired seeds.
7. Bake scones in a preheated 190deg C (375deg F) oven for 20-25 minutes or until golden.
8. Remove the scones to a cooling rack.