These scones are so easy to make and incredibly moreish! They came about when we had too much leftover roast pumpkin from Christmas lunch. Now, they’re a family favourite that regularly makes an appearance in school lunchboxes and at picnics—perfect for those who prefer a savoury treat.
Ingredients 9
2 cups self-raising flour
1 tsp salt
1⁄2 tsp ground nutmeg
80 g unsalted butter, room temperature, cubed
1⁄2 cup milk
1⁄2 cup parmesan cheese, grated
2⁄3 cup pumpkin, cooked and mashed
plain flour, for dusting and kneading
milk, for brushing
1 tbsp sugar
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Method 5
Preheat oven to 230ºC and line a baking tray with a silicone baking sheet or baking paper.
Place , and in a mixing bowl. Cut into cubes and mix into the flour using your fingertips until the mixture resembles breadcrumbs. Add , , and mashed and mix. This will make the texture a bit gooey!
Dust a clean bench with some plain flour then lightly knead scone mixture until it forms a dough. Shape dough into a slab about 2.5 centimetres high.
Coat a scone cutter with a little flour and cut out the scones as close together as possible. Not to worry if you don’t have a scone cutter, you can simply use a kitchen knife to cut the dough into squares. Bring leftover dough together into another slab and repeat until all the dough is shaped into scones.
Place scones on the lined baking tray and brush tops with a little milk. Bake in the oven for around 15 minutes or until golden.
