Preparation time is 25minutes
Cook time is 25minutes
Total time is 50minutes
Serve is for 8 people
Unable to load
Difficulty level: 3 out of 4
7 Ingredients
Number of servings
8
- 1/2 cup Macro Organic low-fat milk (plus extra for brushing)
- 1 1/2 cup Macro Organic self-raising flour
- 2 1/2tablespoons Macro Organic Spanish extra virgin olive oil
- 1/2 Macro Organic continental parsley, leaves picked, finely chopped
- 75grams Macro Organic cheddar, grated
- 40grams Macro Organic unsalted butter, softened (to serve)
- 200grams butternut pumpkin , peeled and diced
Description
Try this cheesy pumpkin scone recipe – perfect straight out of the oven with a lashing of butter for a cosy afternoon snack.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
Step 2 of 4
Place pumpkin and milk in a small saucepan and bring to the boil over medium-high heat. Reduce heat to medium-low and simmer, covered, for 10 minutes or until pumpkin is tender. Remove pan from heat. Mash pumpkin mixture until almost smooth. Set aside to cool.
Step 3 of 4
Place flour and oil in a large bowl. Stir until mixture resembles breadcrumbs. Add parsley, pumpkin mixture and 1/2 cup cheese. Using a flat-bladed knife, stir until a sticky dough forms. Turn dough out onto a lightly floured surface and knead until just smooth (don’t over-knead).
Step 4 of 4
Flatten dough until 3.5cm-thick. Using a 5cm-round cookie cutter, cut out scones. Press leftover dough together and repeat to make a total of 8 scones. Place scones, 5cm apart, on tray. Brush with extra milk and scatter over remaining cheese. Bake for 15 minutes or until golden and hollow when tapped. Cool for 10 minutes, then serve with butter.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.