Name: Pumpkin and caramelised onion scones
Prep time: 20 min
Cook time: 37 min
Total time: 57 min
Ingredients: Caramelised onions; 30 gram butter; 1 tablespoon oil; 1 red onion, thinly sliced; 2 tablespoon golden syrup; 2 teaspoon white balsamic vinegar; Pumpkin scones; 3 cup self-raising flour, sifted; 125 gram butter, chopped, at room temperature; 1 cup pumpkin, cooked, mashed and cooled; 1/2 cup buttermilk, plus extra to glaze; 2 tablespoon golden syrup; 1 egg, lightly beaten; 1 teaspoon dried thyme; sliced cheese, tomato chutney to serve

Ingredients

Caramelised onions

30 gram butter

1 tablespoon oil

1 red onion, thinly sliced

2 tablespoon golden syrup

2 teaspoon white balsamic vinegar

Pumpkin scones

3 cup self-raising flour, sifted

125 gram butter, chopped, at room temperature

1 cup pumpkin, cooked, mashed and cooled

1/2 cup buttermilk, plus extra to glaze

2 tablespoon golden syrup

1 egg, lightly beaten

1 teaspoon dried thyme

sliced cheese, tomato chutney to serve

Method

1.Preheat oven to very hot, 220°C. Lightly grease an oven tray. Dust with a little flour.

2.To make caramelised onions: In a frying pan, heat butter and oil together on medium. Saute onion 6-8 minutes, until tender. Stir in golden syrup and vinegar. Cook, stirring, on low for 4-5 minutes, until caramelised. Allow to cool.

3.Sift flour into a large bowl. Rub in butter lightly using fingertips, until mixture resembles breadcrumbs.

4.Make a well in centre. Add pumpkin, butter milk, golden syrup, egg, thyme and caramelised onions. Season to taste.

5.Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not over-mix.

6.Turn onto a floured surface. Knead lightly. Press out to form a round about 2cm thick. Using a 6cm cutter, cut into 16 rounds.

7.Place close together on tray. Brush with extra buttermilk. Bake 20-25 minutes or until scones sound hollow when tapped. Cool on a wire rack. Serve with cheese and tomato chutney.

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