| Cook Time | 15 minutes |
| Servings | scones |
Ingredients
- 1 cup Pumpkin Puree
- 1/2 cup Milk plus more for glazing
- 1/2 cup Parmesan Cheese grated
- 1/2 teaspoon Sea Salt
- pinch Black Pepper Cracked
- 2 1/2 cups Self Raising Flour
Ingredients
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Instructions
- Preheat oven to 200°C and line a tray with baking paper.
- In a large bowl, combine the milk, Parmesan, Pumpkin Puree, salt and pepper and stir to mix well.
- Add in the flour and fold through the mixture and stir until just combined into a dough.
- Turn dough out onto a lightly floured work surface, roll out to a 1-inch thick oval (we use a wine bottle!)
- Cut dough into scones using a round 2-inch biscuit cutter (or small glass!) dusted in flour. Place scones a few centimetres apart on the prepared baking tray. Reform dough and repeat. You should get 10-12 scones.
- Brush tops of scones with milk to glaze. Bake for 15 minutes until lightly golden.
- Meanwhile, to make the Cinnamon Butter, add all ingredients together in a small bowl. Whip together using a fork.
- Once scones are cooked, cool slightly and serve with Cinnamon Butter.
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