Don’t be fooled into thinking a good old-fashioned scone is just for your Grandma’s enjoyment, these are an all day every day filler in my opinion and I encourage you to give these forgotten relics a second chance.
At school we used to race to the front of the canteen line in the hope of scoring a Pumpkin Scone (liberally covered in butter of course) for morning tea – should we have been lucky enough to get spending money from our parents of course. They were delicious, hot and left you full until the lunch time bell gloriously sounded through the school yard. Mind you, these ones were huge – it was probably the equivalent of about four/five of my scones.
Regardless, these little beauties are packed full of pumpkin and cheesy goodness. I used Nigella Lawson’s recipe as a point of reference but changed a couple elements to reflect my own personal style of cooking, preferring to steam and mash my own pumpkin rather than using canned pumpkin and omitting the chilli oil for regular olive oil.
I made these as a morning tea time treat for my work colleagues and they disappeared quickly. Although having cooked them the night before they were still good after a quick zap in the microwave and a generous spread of butter. Besides, if there were any complaints – I didn’t hear them!
175g Butternut pumpkin puree
50g Parmesan cheese, grated
1 tsp Worcestershire sauce
1 tsp salt flakes
Pinch of pepper
2 tsp olive oil
250g plain flour, plus extra for rolling
2 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
a little milk to glaze
- Preheat oven to 200°C
- Cut pumpkin into bite size pieces, removing the skin and cook in your microwave for approximately 5 – 6 minutes (or until pumpkin is soft) with a tiny bit of water in a bowl covered with cling film, then puree cooked pumpkin in a blender until smooth, add your oil in if the pumpkin wont blend
- Put the pumpkin puree, Parmesan cheese, egg, Worcestershire sauce, salt and pepper (and oil if you didn’t use it to blend your pumpkin) in a bowl and mix together
- In another bowl sift together your flour, bicarbonate and baking powder, then fold into your pumpkin mix
- Flour your work bench, tip out the mixture and flatten with your palm to make a slab about 5cm thick
- Cut the dough using a cookie cutter (about 5cm wide), then place scones on a baking tray lined with baking paper
- Brush the tops with a little milk and then bake for 15 minutes (or until slightly browned)
- Serve immediately with a generous spread of good quality butter