You might like
You are in:
- Pumpkin Scones
Back Pumpkin Scones
A tasty way to use up the remainder of your pumpkin!
- 40g Butter
- 200g Pumpkin Flesh, cut into small pieces (or butternut squash)
- 225g Self-Raising Flour, plus extra for dusting
- 1 tsp Baking Powder
- 1 handful Grated Cheddar
- 1 small handful Fresh Coriander
- 4 tbsp Milk, plus extra for brushing
Total time required
- Preparation time:
- Cooking time:
Why not use butternut squash when pumpkin isn't available.
- Preheat the oven to 200°C/fan180°C/gas 6. Rub a little butter on a baking sheet to grease.
- Cut the pumpkin into pieces and put into a saucepan with enough water to cover.
- Bring to the boil and simmer for 10 minutes. Drain and mash with a fork then leave to cool.
- Put the flour and baking powder into a bowl. Add the butter and rub together until you get a breadcrumb like consistency.
- Add the pumpkin into the mixture, then add your cheese and herbs. Also add enough milk to make a dough.
- Sprinkle flour onto your work surface and knead the dough for 30 seconds.
- Form the dough into balls and cut out the scones with a rounded cutter. Roughly 3cm thick.
- Place on a baking tray, making sure they're spaced apart.
- Use the spare bits of dough to cut out the remainder of the scones and brush with milk.
- Bake the scones in the oven for around 12 minutes, until they're a golden colour. Then remove and cool.