If you just can’t get enough scones we have a full collection of sweet and savoury scones for you to try.
Ingredients
Method
1.Preheat oven to 240°C (200°C fan forced). Grease a deep 19cm (8-inch) square cake pan. Coarsely chop pumpkin, boil, steam or microwave pumpkin until just tender, drain. Mash pumpkin in a small bowl, cool 10 minutes.
2.Place flour and sugar in a medium bowl, use fingertips to rub in butter until mixture resembles breadcrumbs. Stir in grated cheddar, parmesan and the mashed pumpkin. Make a well in the centre of the mixture, add only enough milk to mix to a soft, sticky dough (you’ll need approximately ½ cup milk).
3.Turn dough onto a lightly floured surface, knead lightly until smooth. Press dough out into a 2cm (¾-inch) thickness; cut 16 x 4.5cm (1¾-inch) rounds from dough. Place scones, side by side just touching, in prepared pan, sprinkle with extra grated parmesan. Bake, uncovered, for 20 minutes.
Scones are suitable to freeze for up to 2 months. Defrost in a microwave oven on medium (50% ) in 30 second bursts until just warm.
Note
