Preheat oven to 200°C. In a cup place milk and vinegar and let sit until needed.
Roast pumpkin the oven with a little drizzle of olive oil for 15 minutes or until soft. Set aside to cool before blending in a food processor until smooth.
Mix flour, Parmesan cheese, thyme, salt and pepper in a bowl. Add the milk and pumpkin puree to the dry mixture and using a knife, lightly mix until just combined.
Turn the mixture out onto a lightly floured surface and knead slightly to form a dough. Press the dough down to about 4-5cm and cut the scones into 5 – 6cm circles and place on a lined baking tray.
Mix the egg yolk and a little extra milk together and brush the tops of the scones. Sprinkle on seeds, and bake in the oven for 20 – 25 minutes until golden brown.
For the whipped feta spread, put the cream cheese, feta and milk in a bowl and whisk using an electric mixer until light and fluffy. Serve with the scones straight from the oven.
Recipe and article by Emily Fitzgerald of Adeline and Lumiere
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