Pumpkin Scones
Bring some new colour and taste to your baking with this Pumpkin Scones recipe! Made from minimal ingredients, these tasty scones are easy to prepare, and perfect for morning tea!
Ingredients
- 1 pinch nutmeg
- 1 cup cheddar cheese, grated
- 2 tablespoons parsley, chopped
- 1 cup pumpkin, cooked and then mashed
- 3 cups self raising flour
- 60 grams butter salted, cubed
- 1/4 teaspoons salt
- 1/2 cup milk
- 9 tablespoons butter
- 1 pinch nutmeg
- 1 cup cheddar cheese, grated
- 2 tablespoons parsley, chopped
- 1 cup pumpkin, cooked and then mashed
- 3 cups self raising flour
- 60 grams butter salted, cubed
- 1/4 teaspoons salt
- 1/2 cup milk
- 9 tablespoons butter
- Step 1 of 5Preheat an oven to 200ºC (180ºC fan-forced). Lightly dust a baking tray with flour.
- Step 2 of 5Place the flour into a large bowl. Add the butter, nutmeg and salt, rubbing together to combine until it resembles breadcrumbs. Stir through the cheese and parsley.
- Step 3 of 5In a jug, whisk together the mashed pumpkin and milk. Pour into the centre of the dry ingredients combining to form the dough.
- Step 4 of 5Place onto a lightly floured bench kneading together. Roll the dough to a 2cm thickness and cut into nine circles using a cutter, roughly 4cm each in diameter. Place onto a baking tray and sprinkle with a little extra cheese. Place into the oven for 18 minutes until lightly golden. Cool on a wire rack.
- Step 5 of 5Serve with butter while warm.
Method
- Step 1 of 5Preheat an oven to 200ºC (180ºC fan-forced). Lightly dust a baking tray with flour.
- Step 2 of 5Place the flour into a large bowl. Add the butter, nutmeg and salt, rubbing together to combine until it resembles breadcrumbs. Stir through the cheese and parsley.
- Step 3 of 5In a jug, whisk together the mashed pumpkin and milk. Pour into the centre of the dry ingredients combining to form the dough.
- Step 4 of 5Place onto a lightly floured bench kneading together. Roll the dough to a 2cm thickness and cut into nine circles using a cutter, roughly 4cm each in diameter. Place onto a baking tray and sprinkle with a little extra cheese. Place into the oven for 18 minutes until lightly golden. Cool on a wire rack.
- Step 5 of 5Serve with butter while warm.
Nutrition per serving
1288 Kilojoules
Protein10 grams
Fat13 grams
Carbs37 grams
Sugars3 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat an oven to 200ºC (180ºC fan-forced). Lightly dust a baking tray with flour.
- Step 2 of 5Place the flour into a large bowl. Add the butter, nutmeg and salt, rubbing together to combine until it resembles breadcrumbs. Stir through the cheese and parsley.
- Step 3 of 5In a jug, whisk together the mashed pumpkin and milk. Pour into the centre of the dry ingredients combining to form the dough.
- Step 4 of 5Place onto a lightly floured bench kneading together. Roll the dough to a 2cm thickness and cut into nine circles using a cutter, roughly 4cm each in diameter. Place onto a baking tray and sprinkle with a little extra cheese. Place into the oven for 18 minutes until lightly golden. Cool on a wire rack.
- Step 5 of 5Serve with butter while warm.