Pumpkin Seedy Scones
Serves 6-8
Time 1 hour 15 minutes
Ingredients
60g butter
1 tbsp maple syrup
1 cup cooked cold butternut pumpkin, mashed
1 cup parmesan
1 egg
½ cup milk
2 ½ cups self-raising flour
1 large pinch salt
Milk, wash
Mixed seeds
Serve
Sour cream
Chives
Method
Preheat the oven to 230°C.
Roast pumpkin for 30-40 minutes. Set aside to cool.
Turn the oven down to 210C.
Mix dry ingredients.
Mix wet in another bowl.
Combine dry and wet ingredients.
Roll dough onto a floured surface and cut out circles then place on a lined baking tray.
Milk wash all of the scones and top with seeds and parmesan cheese.
Place on a tray on the top shelf and bake for 15-20 minutes.
Serve with sour cream and chives.