Ingredients
The following ingredients have 4 Servings
- C
- h
- e
- e
- s
- e
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- P
- u
- m
- p
- k
- i
- n
Instruction
- <p>Preheat the oven to 200°C/180°C fan/gas 6.</p> <p>Cut the pumpkin into 1–2cm chunks and place on a roasting tray. Drizzle with the olive oil and roast in the oven for about 20 minutes, until completely tender. Tip the pumpkin into a bowl (leaving the oven on) and mash very well with a fork, or blend in a food processor, then allow to cool. If using canned pumpkin purée, you’ll need 125g.</p> <p>Sift the flour, baking powder and cayenne into a bowl and add in the rosemary, salt and all but 2 tablespoons of the grated cheese, reserving the remaining cheese for scattering over the scones before they go into the oven.</p> <p>Whisk the egg and mix with the pumpkin purée and milk. Make a well in the centre of the dry ingredients and add the wet ingredients, then, with your hand in a claw shape, mix the two, making sure you don’t knead but just mixing until it comes together.</p> <p>Tip the mixture out on to a floured surface and tidy the sides, working it into a rough square and patting the dough out to 2cm thick. Brush a little milk over the top and scatter with the remaining cheese, then cut the dough into 3 x 3, to make 9 scones.</p> <p>Place the scones on a baking tray and bake in the preheated oven for about 15 minutes, or until golden and cooked through. They should sound hollow when tapped on the base. Cool on a wire rack.</p>
