If you struggle to get light, fluffy scones, this is the recipe for you – it always works. They even retain their soft texture for a couple of days.

Words: Jenny Garing

Serves: 6-8

Time: 40 minutes

INGREDIENTS 

200g pumpkin (skin and seeds removed), cut into roughly 3-4cm cubes
a drizzle of olive oil
225g self-raising flour, plus extra for dusting
½ tsp salt
40g cold, diced unsalted butter, plus extra for
greasing
25g Parmesan cheese, grated
2 sprigs fresh thyme leaves, finely chopped freshly grated nutmeg
60-100ml buttermilk
milk for brushing
pumpkin seeds (optional)

METHOD

Pre-heat the oven to 200°C.

Spread the pumpkin pieces in a roasting tray, season with salt and pepper, then drizzle with a little oil. Roast for 20–25 minutes until tender. Watch the edges don’t burn or you’ll need to trim them off.

Remove from the oven. Mash the pumpkin in a bowl, then leave to cool completely.

Line a baking tray with baking paper.

Sift the flour and salt into a bowl.

Add the butter – use your fingertips to rub it into the flour until the mixture resembles breadcrumbs.

Use a table knife to mix the mashed pumpkin into the flour mixture.

Add the parmesan, thyme, a good grating of nutmeg and mix again, then just enough of the buttermilk to bring it together to make a soft dough.

Turn out onto a lightly floured surface, form the dough into a ball, then pat it out to about 3cm thickness. Cut out scones, arrange on the baking tray, then brush the tops with milk. You could also add a few pumpkin seeds on top if you like.

Place back in the oven and bake for about 12 minutes until they rise and turn golden. Transfer to a wire rack to cool. Serve with butter.

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