Pumpkin, Parmesan and Chive Scones

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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
Homewares from House, Barkly Square