savoury pumpkin scones

  • 500g Jap pumpkin, peeled and chopped
  • 3½ cups (525g) self-raising (self-rising) flour 
  • sea salt and cracked black pepper 
  • ¾ cup (185ml) milk 
  • ½ cup (40g) shaved parmesan 
  • ½ cup (60g) grated cheddar 
  • 2 rashers bacon, rind removed and chopped
  1. Preheat oven to 200°C (390ºF). Bring a large saucepan of water to the boil. Line a bamboo steamer with non-stick baking paper. Place the pumpkin in the steamer and cover with a lid. Place on the saucepan and cook for 10–12 minutes or until tender when tested with a skewer.
  2. Place in a large bowl with the flour, salt and pepper and mash until smooth. Make a well in the centre and gradually add the milk, stirring with a butter knife until just combined. Turn out onto a lightly floured surface and knead gently until a smooth dough forms. Press out to form a 20cm x 30cm rectangle. 
  3. Top with the parmesan, cheddar and bacon, divide into 12 and place on a baking tray. Bake for 20 minutes or until cooked through. Makes 12.
RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER