A fantastic way to use up your fresh summer pumpkin harvests - the touch of parmesan adds a sweet nutty taste which compliments the pumpkin perfectly. Thank you to Gemma of Taranaki for sharing this delicious recipe.
Ingredients:
- 350g pumpkin, peeled and cut up into cubes
- 2.5 cups self raising flour
- 1 cup finely grated parmesan cheese
- 1/2t salt
- 1/2t black pepper
- 1/2 cup buttermilk
- 1 egg yolk
- 1T buttermilk
- 3T sunflower or pumpkin seeds (optional) for the top
- 100g cream cheese (for serving)
- Preheat the oven to 200 C.
- Steam the pumpkin in a metal basket or sieve over boiling water (lid on). Cook for 10-15 minutes until soft. set aside to cool and dry off in the air. Blend in a food processor or with an immersion blender until smooth.
- Mix the flour, parmesan, salt and pepper in a bowl.
- Add the buttermilk and pumpkin puree to the dry mixture and using a knife lightly mix it until it is just combined.
- Turn the mixture out onto a lightly floured surface and knead slightly to form a dough.
- Press the dough down to about 4-5cm and cut the scones using a 5-6cm cookie cutter and place on a baking sheet lined with silicone or baking paper.
- Mix the egg yolk and extra buttermilk together and brush the tops of the scones.
- Sprinkle on the seeds, and bake in the oven for 20-25 minutes until golden brown.
- Serve with cream cheese as a spread.
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Gemma's Pumpkin and Parmesan Scones Comments
going to make these this weekend
Rayleen
What is the cream cheese for? Can't see where it is used.
Jenny McLaren
Hi Jenny, the cream cheese is to spread on when served instead of butter. We have updated the recipe to include this. Thank you for getting in touch - Jenna, Tui Team
jenna
Very nice only change I made was I put in a teaspoon of garlic powder
pthere