Pumpkin Scones

Name: Pumpkin Scones
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 9
Ingredients: 3 cups self-raising flour, plus extra for dusting; 60 g butter salted, cubed; pinch of nutmeg; 1/4 tsp salt; 1 cup cheddar cheese, plus ¼ cup, grated; 2 Tbsp chopped parsley; 1 cup pumpkin, cooked and then mashed; 1/2 cup milk; butter, to serve

10 minutes + 18 minutes

Serves 9

Pumpkin Scones Baking Winter

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Ingredients

3 cups self-raising flour, plus extra for dusting
60 g butter salted, cubed
pinch of nutmeg
1/4 tsp salt
1 cup cheddar cheese, plus ¼ cup, grated
2 Tbsp chopped parsley
1 cup pumpkin, cooked and then mashed
1/2 cup milk
butter, to serve

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Method

1. Preheat an oven to 200ºC (180ºC fan-forced). Lightly dust a baking tray with flour.
2.Place the flour into a large bowl. Add the butter, nutmeg and salt, rubbing together to combine until it resembles breadcrumbs. Stir through the cheese and parsley.
3.In a jug, whisk together the mashed pumpkin and milk. Pour into the centre of the dry ingredients combining to form the dough.
4. Place onto a lightly floured bench kneading together. Roll the dough to a 2cm thickness and cut into nine circles using a cutter, roughly 4cm each in diameter. Place onto a baking tray and sprinkle with a little extra cheese. Place into the oven for 18 minutes until lightly golden. Cool on a wire rack.
5. Serve with butter while warm.
PER SERVE
Energy 1288Kj • Protein 10g • Total Fat 13g • Saturated Fat 8g • Carbohydrates 37g • Sugars 3g • Sodium 586mg
Dietary and nutritional info supplied by NZ Nutrition Foundation