Pumpkin Cheese Scones
Our tasty Pumpkin Cheese Scone recipe is easy to make, and a crowd-pleaser. Sure to become a family favourite, it’s tried and tested on children at our Centres, and they all agree – it’s a winner!
This recipe was provided by our wonderful Cook Brett at Guardian Daw Park.
Serves 12 scones
Ingredients
- 250g pumpkin, cooked, mashed, and cooled
- 250g self-raising flour
- 2 tsp baking powder
- 60g cold butter
- 60g grated cheese
- Milk
- Pinch of salt
Instructions
- Preheat the oven to 180°C and line a baking tray with parchment paper.
- In a large bowl, sift the flour and baking powder, then add the salt.
- Add the cold butter to the flour mixture and rub it in until the mixture resembles breadcrumbs.
- Stir in the grated cheese.
- Add the mashed pumpkin and gently mix. If the mixture seems dry, add a little milk.
- Turn the dough out onto a floured surface and gently knead it until it comes together. Be careful not to overwork the dough.
- Press out the dough to about 1-inch thickness and cut out scones using a sharp knife or pastry cutter. You can cut them into squares or use a round cutter.
- Place the scones onto the prepared baking tray, brush the tops with a little milk, and bake for 15-20 minutes or until they are golden brown.
- Serve the scones with cream cheese and tomato chutney, if desired.
Tip! Once baked, you can either leave them uncovered for a crusty top or cover them with a tea towel for a softer texture. They also freeze well in a sealed container.
