Savory Pumpkin Scones
Source and licence
"Savory Pumpkin Scones" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Savory_Pumpkin_Scones, revision 4587224), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Savory_Pumpkin_Scones&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587224
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 cups self-raising flour, sifted
- ¼ cup skim milk powder
- 2 spring onions, chopped
- ¼ tsp ground nutmeg
- ¾ cup cold cooked pumpkin
- ½ cup buttermilk
- ½ cup natural mineral water
- Cottage cheese or butter, for serving (optional)
Method
- Preheat oven to 220°C (430°F).
- Combine the flour, milk powder, onion and nutmeg.
- Fold in the pumpkin, buttermilk and mineral water to make the dough.
- Pat out the mixture onto a lightly floured board and roll out to a thickness of about ⅝ inch.
- Using a 2-inch scone cutter, press out 12 rounds.
- Place these on a lightly floured baking tray and bake at 220°C for 12–15 minutes or until golden.
- Serve with dollops of cottage cheese or butter.