Ingredients:
950g Kent Pumpkin steamed, mashed and cooled
3 Cups of SR Flour
1Teaspoon Nutmeg
1/4 Cup Parmesan ( Extra to sprinkle on top)
1/4 Cup Reduced Fat Grated Tasty Cheese
10g of Chopped Chives
1Tablespoon Natvia or Caster Sugar
50 Grams of Butter cubed
1/4 Cup Skim Milk
What to do:
Preheat the oven to 200 degrees. Place the Butter and Nutmeg into a large mixing bowl. Rub the Butter into the Flour. Add the Cheeses, Chives and Natvia. Make a well in the center and add the Pumpkin. Begin to fold through the Pumpkin and add the Milk a little at a time to form a dough. Turn out onto a floured bench and cut the scones with a scone cutter or for a more rustic look just use a knife.
What to do:
Preheat the oven to 200 degrees. Place the Butter and Nutmeg into a large mixing bowl. Rub the Butter into the Flour. Add the Cheeses, Chives and Natvia. Make a well in the center and add the Pumpkin. Begin to fold through the Pumpkin and add the Milk a little at a time to form a dough. Turn out onto a floured bench and cut the scones with a scone cutter or for a more rustic look just use a knife.
Place together so they are just touching on a baking tray lined with baking paper. Use a pastry brush to baste the tops with Milk and then sprinkle with some more Parmesan.
Bake for approx 20 minutes until golden.
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