These pumpkin and paremesan scones are such a delicious alternative to the classic version. A great way to use up any leftover pumpkin, and the hit of cheese gives it that perfect savoury flacour.
Looking for other scone recipes? Check out our collection of 20 fantastic scone recipes for sharing, or watch the video below!
Ingredients
Method
Preheat oven to 200ºC. Line a tray with baking paper.
Whisk the pumpkin with the milk and cream until combined.
In a large bowl, combine the flour and baking powder, grate in the chilled butter and toss to combine. Pour in the pumpkin mixture, season and stir with a butter knife to combine.
Turn out onto a lightly floured surface, then knead briefly and gently until it comes together in a smooth dough. Press out to form a 3cm-thick rectangle. Cut into 10 pieces and transfer each to the tray. Sprinkle over parmesan and bake for 15-20 minutes or until golden brown.
Serve warm with butter.
For 1 cup pulp, halve a small butternut pumpkin lengthwise, scoop out seeds and discard. Roast the halves, cut-side up, until soft. Scoop out cooked flesh and purée with a stick blender or mash with a fork.
Note
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