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Recipe

Pumpkin and Parmesan scones

These scrumptious scones put leftover pumpkin to excellent use. They're light and fluffy, and the sprinkle of Parmesan on the top adds so much flavour. Enjoy fresh out of the oven, slathered in butter, with a cup of tea.

By Nici Wickes
  • 20 mins preparation
  • 20 mins cooking
  • Makes 10 large scones
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For more ideas like this, check out our collection of 20 fantastic scone recipes for sharing, or watch the video below!

Ingredients

  • 1 cup pumpkin pulp (see note)
  • 1/2 cup milk
  • 1/4 cup cream
  • 3 cups self-raising flour
  • 1 tsp baking powder
  • 60 g butter, chilled
  • 1/2 tsp sea salt
  • Parmesan cheese, grated

Method

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

Notes

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

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