Pumpkin Scones

Cook Time 30 minutes

Servings 15


1 tsp of extra virgin olive oil
½ a small butternut pumpkin, seeds removed
1 tbsp caster sugar
2 cups of self-raising flour
Pinch salt
60g butter, frozen
¼ cup buttermilk
40g cheddar, grated
Serve with a dollop of sour cream


Preheat oven to 200°C and drizzle pumpkin with olive oil. Bake in the oven for 25-30 minutes or until tender. Once cooked, remove and cool to room temperature. Scoop the flesh out of the skin and mash until a puree forms. You will need ½ cup of the puree for this recipe.

Line one baking tray with baking paper and then turn the oven up 200°C.

Combine the flour, salt and sugar and then grate the butter into the mixture. Rub together so they are combined. Do not overwork. A few lumps are ok.

Mix together the buttermilk, pumpkin and cheese. Add to the flour and gently combine with a wooden spoon until it is only just mixed. Place on a floured bench, and spread to a thickness of 2cm. Flour the top, and cut out circles with a cookie cutter. Place them on the oven tray, brush each scone with a little milk and bake for 15 minutes at 200°C.

Serve warm with a dollop of sour cream.


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