Pumpkin scones

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Pumpkin scones.
Pumpkin scones.
Prep Time:
Servings: 10 scones
Cooking Time: 30 min
  • 60g - butter, softened
  • 15ml - wholegrain mustard
  • 40g - finely grated Parmesan
  • 1 - egg yolk
  • 250ml - cooked, cold mashed pumpkin
  • 355g - self-raising flour
  • 2,5ml - salt
  • 1,25ml - bicarbonate of soda
  • 30ml - milk

1 Stir the butter, mustard, Parmesan and egg yolk in a large bowl until combined. Stir in mashed pumpkin. Sift self-raising flour, salt and bicarb over the pumpkin mixture. Using a flat-bladed knife, cut the flour mixture through the pumpkin mixture to make a soft dough.

2 Turn the dough onto a floured surface and knead lightly. Roll or pat dough out to approximately 2cm thick. Cut out scones using a 6cm floured cutter. Place on the prepared tray and brush the tops with a little milk.

3 Bake the scones for 14 minutes or until golden and hollow sounding when tapped. Transfer, top side up, to a wire rack to cool. Serve with butter, if you like.

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