- 60 gram butter, softened
- 1 tablespoon wholegrain mustard
- 1/2 cup (40g) finely grated parmesan
- 1 egg yolk
- 1 cup (250g) cooked, cold mashed pumpkin
- 2 1/2 cup (355g) self-raising flour
- 1/2 teaspoon salt
- 1/4 teaspoon bicarbonate of soda
- 2 tablespoon milk
- 1Preheat oven 200°C (180°C fan-forced) and line an oven tray with baking paper.
- 2Stir butter, mustard, parmesan and egg yolk in a large bowl until combined. Stir in mashed pumpkin. Sift self-raising flour, salt and soda over pumpkin mixture. Using a flat-bladed knife, cut the flour mixture through the pumpkin mixture to make a soft dough.
- 3Turn 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 tray; brush tops with a little of the milk.
- 4Bake 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.
Cook 300g trimmed butternut pumpkin to get 1 cup of cold mashed pumpkin for the recipe.
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