Pumpkin & Parmesan Scones
- 60g butter
- 200g pumpkin flesh, cut into small pieces
- 300gm F.G Roberts self-raising flour, plus extra for dusting
- 50gm grated parmesan
- 1tbspn caster sugar
- 120gm buttermilk, plus extra for brushing
- Preheat the oven to 210°C. Line a baking tray with paper.
- Put the pumpkin pieces into a microwave safe bowl and cook approximately 5 minutes until soft. Drain and mash with a fork. Leave to cool to room temperature.
- Sift the flour, add the sugar and butter and using your fingertips, rub the butter into the flour until it looks like breadcrumbs.
- Use a table knife to mix the mashed pumpkin into the flour mixture. Add the cheese and the buttermilk, mixing with the knife to make a soft dough.
- Sprinkle flour generously on a work surface and on your hands, then lightly form the dough in a mound. This is a very very soft dough. Do not try to roll it, simply work it into a shape using your floured hands.
- Then lightly pat it out to about 3cm thick. Dip a round cutter in a little flour and cut out scones. Put on the baking tray, spaced closely together so they support each other. I used a 7cm cutter I would probably go a bit smaller.
- Reshape the spare bits of dough into a ball and flatten again to 3cm thick. Cut out the rest of the scones. Brush the tops with buttermilk.
- Put the scones into the oven and bake for 15-20 minutes, until firm and golden. Cool on a wire rack. Best served warm.
- When test baking, we found it took the full 20 mins - you want the sides firm to the touch but not hard. A bit like pressing the top of a cake.