Easy pumpkin and parmesan scones
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Unrated
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
10 - 12 scones
Easy pumpkin and parmesan scones
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Easy pumpkin and parmesan scones recipe
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Ingredients
- 350 g pumpkin peeled and cut up into cubes, or butternut
- 21/2 cups self-raising flour Sasko brand
- 1 cup Parmesan Cheese finely grated
- 1/2 t salt
- 1/2 t black pepper
- 2 t thyme roughly chopped, fresh leaves
- 1/2 cup buttermilk
- 1 egg yolk
- 1 T buttermilk
- 3 T sunflower seeds optional for the top, or pumpkin seeds
whipped goats cheese spread
- 100 g cream cheese
- 100 g goat cheese or chevin
- 2 T milk
Instructions
- Preheat the oven to 200 C (400 F)
- Steam the pumpkin in a metal basket or sieve over boiling water (lid on). Cook for 10 - 15 minutes until soft. set aside to cool and dry off in the air. Blend in a food processor or with an immersion blender until smooth.
- Mix the flour, Parmesan, thyme, salt and pepper in a bowl.
- Add the buttermilk and pumpkin puree to the dry mixture and using a knife lightly mix it until it is just combined.
- Turn the mixture out onto a lightly floured surface and knead slightly to form a dough.
- Press the dough down to about 4-5cm and cut the scones using a 5 - 6cm cookie cutter and place on a baking sheet lined with silicone or baking paper.
- Mix the egg yolk and extra buttermilk together and brush the tops of the scones.
- Sprinkle on the seeds, and bake in the oven for 20 - 25 minutes until golden brown.
whipped goats cheese spread
- Put the cream cheese, goats cheese and milk in a bowl and whisk using an electric mixer until light and fluffy.
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