Savory Pumpkin Scones

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

2 cups self-raising flour, sifted
¼ cup skim milk powder
2 spring onions, chopped
¼ tsp ground nutmeg
¾ cup cold cooked pumpkin
½ cup buttermilk
½ cup natural mineral water
Cottage cheese or butter, for serving (optional)

Method

Preheat oven to 220°C (430°F).
Combine the flour, milk powder, onion and nutmeg.
Fold in the pumpkin, buttermilk and mineral water to make the dough.
Pat out the mixture onto a lightly floured board and roll out to a thickness of about ⅝ inch.
Using a 2-inch scone cutter, press out 12 rounds.
Place these on a lightly floured baking tray and bake at 220°C for 12–15 minutes or until golden.
Serve with dollops of cottage cheese or butter.