For more ideas like this, check out our collection of 20 fantastic scone recipes for sharing, or watch the video below!
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Ingredients
Method
1.Preheat oven to 200ºC. Line a tray with baking paper.
2.Whisk the pumpkin with the milk and cream until combined.
3.In a large bowl, combine the flour and baking powder, grate in the chilled butter and toss to combine. Pour in the pumpkin mixture, season and stir with a butter knife to combine.
4.Turn out onto a lightly floured surface, then knead briefly and gently until it comes together in a smooth dough. Press out to form a 3cm-thick rectangle. Cut into 10 pieces and transfer each to the tray. Sprinkle over parmesan and bake for 15-20 minutes or until golden brown.
5.Serve warm with butter.
For 1 cup pulp, halve a small butternut pumpkin lengthwise, scoop out seeds and discard. Roast the halves, cut-side up, until soft. Scoop out cooked flesh and purée with a stick blender or mash with a fork.
Note
