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Pumpkin & Parmesan Scones

MAKES 10-12 LARGE SCONES

These big, soft pillows of scone are just divine and perfect when there’s a glut of pumpkins in the garden.

1 cup pumpkin pulp (see Note)

½ cup milk

¼ cup cream

3 cups self-raising flour

1 teaspoon baking powder 60 grams butter, chilled ½ teaspoon sea salt 75 grams Parmesan, grated

Preheat the oven to 200°C. Line a tray with baking paper.

In a large jug or bowl, whisk pumpkin pulp with milk and cream until incorporated.

In a separate large bowl, combine flour and baking powder and grate in chilled butter. Pour in pumpkin mixture, season with salt and stir to combine with a butter knife.

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. Cut into 12 pieces and transfer to the tray, with each piece just touching. Sprinkle over the Parmesan.

Bake for 15-20 minutes or until golden brown.

Serve warm slathered with butter.

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

Wellbeing

en-nz

2023-05-04T07:00:00.0000000Z

2023-05-04T07:00:00.0000000Z

https://good.pressreader.com/article/281891597598189

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