Ingredients
- 1 cup Pumpkin Puree.
- 1/2 cup milk, plus more for glazing.
- 1/2 cup grated Parmesan cheese.
- 1/2 teaspoon sea salt.
- pinch of freshly cracked black pepper.
- 2 1/2 cups self-raising flour.
Cinnamon Butter
- 1/2 stick of butter, at room temperature.
- 1 teaspoon ground cinnamon.
Directions
- 1. Preheat oven to 200°C / 400°F / Gas Mark 6 and line a tray with baking paper.
2. In a large bowl, combine the milk, Parmesan, Pumpkin Puree, salt and pepper and stir to mix well.
3. Add in the flour and fold through the mixture and stir until just combined into a dough.
4. 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 centimeters apart on the prepared baking tray. Reform dough and repeat. You should get 10-12 scones.
5. Brush tops of scones with milk to glaze. Bake for 15 minutes until lightly golden.
6. Meanwhile, to make the Cinnamon Butter, add all ingredients together in a small bowl. Whip together using a fork.
7. Once scones are cooked, cool slightly and serve with Cinnamon Butter.
Note
Made a bunch of Pumpkin Puree and need some other uses for it? Have a go at Sarah’s Pumpkin + Chia Seed Muffins or her Pumpkin Pie with Cream.
Scones are a classic single-serve afternoon treat. In true IQS style, we’ve made these ones without any sweetener because we find the Pumpkin Puree in the scones and the cinnamon in the Cinnamon Butter give this recipe a subtle, natural sweetness without being too overpowering like regular scones with jam.
Ingredients
- 1 cup Pumpkin Puree.
- 1/2 cup milk, plus more for glazing.
- 1/2 cup grated Parmesan cheese.
- 1/2 teaspoon sea salt.
- pinch of freshly cracked black pepper.
- 2 1/2 cups self-raising flour.
Cinnamon Butter
- 1/2 stick of butter, at room temperature.
- 1 teaspoon ground cinnamon.
Directions
- 1. Preheat oven to 200°C / 400°F / Gas Mark 6 and line a tray with baking paper.
2. In a large bowl, combine the milk, Parmesan, Pumpkin Puree, salt and pepper and stir to mix well.
3. Add in the flour and fold through the mixture and stir until just combined into a dough.
4. 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 centimeters apart on the prepared baking tray. Reform dough and repeat. You should get 10-12 scones.
5. Brush tops of scones with milk to glaze. Bake for 15 minutes until lightly golden.
6. Meanwhile, to make the Cinnamon Butter, add all ingredients together in a small bowl. Whip together using a fork.
7. Once scones are cooked, cool slightly and serve with Cinnamon Butter.
Note
Made a bunch of Pumpkin Puree and need some other uses for it? Have a go at Sarah’s Pumpkin + Chia Seed Muffins or her Pumpkin Pie with Cream.