Pumpkin Scones with Australian Bush Herbs
Easy
20mins
Pumpkin Scones with Australian Bush Herbs
Rated 3.7 stars by 23 users
Servings
6-12 scones
Prep Time
30 minutes
Cook Time
20 minutes
Ingredients
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250g pumpkin, cubed
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2 cups self-raising flour, plus extra for dusting
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2 tbsp Australian Bush Herbs
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High quality cooking salt, to season
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100g unsalted butter, chilled
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1/3 cup sharp cheese, grated (cheddar, parmesan etc) plus extra for sprinkling
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¼ cup milk, plus extra for brushing
Directions
Boil or steam the pumpkin until soft, mash and refrigerate to cool.
Preheat the oven to 200°C and line a baking tray with compostable baking paper.
In a large bowl, combine flour, bush herbs, and salt.
Cut the chilled butter into small cubes, then use your fingertips to rub into the flour until it resembles fine crumbs and all the butter is incorporated.
Fold in the cooled pumpkin, cheese and milk.
Place the dough onto a floured surface and knead it gently into a ball. Be careful not to overwork it or your scones will become tough when baked. Roll out the dough to 2-3cm thickness and then cut with a round cutter.
Transfer to the baking tray, brush lightly with milk and sprinkle with extra grated cheese.
Bake for 15-20 minutes, until nicely risen and golden on top.
