Pumpkin Parmesan Scones
INGREDIENTS
Main
300g Pumpkin Cubes
2½ Cup Bake King Self-Raising Flour
1 Cup Finely Grated Parmesan
½ Cup Butter Milk
50g Pumpkin Seeds
Egg Wash
1 Egg Yolk
1 Tablespoon Buttermilk
Pumpkin Parmesan Scones
- Zap pumpkin cubes over high heat in the microwave for about 5 minutes or till soften, mashed it thoroughly with a fork until smooth. Set aside.
- In a large mixing bowl; stir in flour and grated parmesan till combined.
- Add in buttermilk and mashed pumpkin then using a butter knife to mix the mixture until lumpy, throw in ½ portions of the pumpkin seeds and mix till just combined.
- Turn mixture into a floured surface and knead it slightly to form a 2.5cm thick round dough.
- Slice dough into 8 or 12 wedges, lightly brush with egg wash before baking it in preheated 200°C oven for about 25 minutes till risen and golden in colour.
- Remove from oven and transfer them to cooling rack to cool slightly before serving it with jam or cheese spread.
Note
Homemade Buttermilk: In a measuring cup add in 1 Tablespoon of lemon juice then add in enough milk to 1 cup line. Set aside for 10 minutes before using.