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Pumpkin and green shallot scones recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious buttermilk scones served with creamy cottage cheese.
Ingredients:
  • 375g (2 1/2 cups) self-raising flour
  • 40g (1/3 cup) skim milk powder
  • 2 green shallots, chopped
  • 0.63 gm ground nutmeg
  • 187.50 ml mashed cooled pumpkin
  • 125ml (1/2 cup) buttermilk
  • Bulla Cottage Cheese, to serve
Instructions:
  • Preheat the oven to 220C/200C fan forced with a large baking tray inside to heat up as well.
  • In a bowl, mix together the flour, milk powder, shallot, and nutmeg. Create a hole in the middle, then pour in the pumpkin and buttermilk. Stir gently until well combined.
  • Transfer the mixture to a lightly floured surface and roll it out with a floured rolling pin to create a 1.5cm-thick disc. Use a 6cm round cutter to make 16 scones from the dough.
  • Dust the hot tray with a touch of flour and arrange the scones closely together. Bake for 12 minutes or until they turn golden. Let them cool on a wire rack before serving with cottage cheese, if desired.

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