Thursday, 13 October 2016

Pumpkin scones?!? Oh go on then!!

So dear reader I thought a teatime recipe would be fun for today, but a savoury one. These are delicious and great to get kids joining in to help make too, and we eat them with cheese and chutney. They are great for that point on sweetens afternoon when you need something after a late breakfast or brunch, but aren't ready for dinner yet. And they freeze well too.
So all you need is......
40g butter
200g pumpkin flesh chopped into small pieces
225g self raising flour-don't put the bag away as you'll need more for dusting!!
1 tsp baking powder 
A (largish)handful of grated cheddar
A handful (smallish) of chopped herbs-we use parsley but anything leafy and fresh is fine
3-4 tbsp milk plus some for brushing.

Pop the pumpkin into a ban with water and boil until its tender and then drain, and mash and leave to cool off.
Then put the flower and baking powder into a bowl, add the butter and mix with your fingertips until it looks like breadcrumbs. This is a great bit for kids to help with and you'll stay clean. Then use a knife to mix the pumpkin into the flour mix, add the cheese and herbs and a tiny splash of milk and bring the dough together, and then lightly kneed it for 30 seconds 
Roll out the dough to about 3cm thick and cut out scone shapes using a cutter, put them on a buttered baking tray, brush the top with milk and bake for 10-12 minutes on 180fan/200c or gas 6.
When they're risen and golden take them out and hide until cool. 
It's that simple and they are delicious!!
More to come tomorrow folks!!

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