Pumpkin, Orange and Date Scones

3 C self-raising flour

2 C chopped, pitted dates

4 tsp baking powder

Finely grated zest of 1 orange

1/4 tsp salt

1 1/2 C coconut cream

1 C mashed, cooked pumpkin

1/4C orange juice

Preheat the oven to 200 degrees celcius on fanbake. Get an oven tray ready with baking paper and give it a light dust of flour.

Chop up around a quarter to a third of a pumpkin and boil or steam until it's soft enough to mash.

While the pumpkin is cooking grate the zest of the orange then combine the flour, dates, baking powder, orange zest and salt together in a bowl.

Squeeze the juice from the orange until you have the desired amount. Then combine the coconut cream, pumpkin and orange juice together. Then add it to the dried ingredients and mix together with a knife until all the flour is mixed (don't over-mix) and the mixture is a soft, wet dough.

Pour it on to the lined baking tray and spread it out on to the tray and flatten until it's around 3cm thick. Cut it into your desired piece size (it won't cut properly, it will just mark it).

Bake for around 20 minutes until it's risen, is set in the middle and is lightly golden. Now you can re-cut the marks you've already made.