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Pumpkin & parmesan scones

I hadn’t realised that pumpkin scones are entrenched in Aussie culture, much the same as our love for custard slice. Making these I can see why!

Makes 10 large scones

Ìý1 cup pumpkin pulp (see note)

½ cup milk

¼ cup cream

3 cups self-raising flour

1 tsp baking powder

60g butter, chilled

½ tsp sea salt

75g parmesan, grated

1. Preheat oven to 200 C. Line a tray with baking paper.
2. Whisk pumpkin pulp with milk and cream until incorporated.
3. In a large bowl combine flour and baking powder and grate in chilled butter. Pour in pumpkin mixture, season and stir to combine with a butter knife.
4. Turn out onto a lightly floured surface and knead briefly and gently until it comes together in a smooth dough. Press out to form a 3cm-thick rectangle.ÌýCut into 10 pieces and transfer each to the tray. Sprinkle over parmesan bake for 15-20 minutes or until golden brown.
5. Serve warm slathered with butter.Ìý

Nici’s note:

For 1 cup pulp, halve a small butternut pumpkin lengthwise, scoop out seeds and discard. Roast halves, cut side up, until soft. Scoop cooked flesh from skin and puree with a stick blender or mash well with a fork.

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