Pumpkin scones recipe
TOTAL TIME: 40MIN
2 1/2 cups self-raising flour
1.5 oz. of butter
1 tbsp. of chopped flat-leaf parsley
1 tbsp. of chopped basil
1 tbsp. of chopped oregano
1 cup of cheddar
1 cup of mashed butternut pumpkin
3/4 cups of buttermilk
1 tbsp of pumpkin seeds
1 tsp. of Slocal pumpkin oil
To make your own Pumpkin scones first preheat oven to 400F. Line a baking tray with baking paper. Sift flour into a bowl. Rub butter into the flour until mixture resembles fine breadcrumbs. Stir in the parsley, basil, oregano and cheddar.
Stir the pumpkin, buttermilk and 1 egg into the flour mixture in the bowl. Mix until a sticky dough forms. Turn the dough onto a lightly floured surface. Knead until smooth.
Place dough on lined tray. Press out to a 8 inch disc. Use a floured knife to lightly score the dough into 8 even wedges. Whisk remaining egg in a bowl. Brush over the dough. Sprinkle with pumpkin seeds. Bake for 15 mins. Reduce oven to 360F and bake for additional 15 mins. Cool.
Cut into wedges, sprinkle with a tsp. of Slocal pumpkin oil and serve with extra butter. Enjoy and bon apetit!