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Clayton’s Pumpkin Scone Sammies

 

Scone Ingredients

3 ¼ Cups Self Raising Flour

1 tsp Baking Powder

½ tsp salt

50g Butter, diced

1 ¼ Cups Milk

½ Cup Pumpkin, cooked and mashed

Filling Ingredients

¼ Cup Parmesan Cheese, grated

4 slices Streaky Bacon or Prosciutto, chopped

½ Red Onion, sliced

6 Sage Leaves, chopped

1 Tbsp Fresh Parsley, chopped

1 Tbsp Fresh Rosemary, chopped

120g feta, crumbled

Chargrilled Capsicums (optional)

Topping Ingredients

1/4 Cup Parmesan Cheese, grated

1 Tbsp  ALISON’S PANTRY Pumpkin Seeds

1 Tbsp ALISON’S PANTRY Sunflower Seeds

METHOD

  1. Boil small cubes of pumpkin and mash first. Then preheat oven to 210°C
  2. Fry bacon and red onion together now if you desire a crispier flavour (which frankly we all do).
  3. Sift flour, baking powder and salt, then rub butter in until you get those much-desired coarse breadcrumbs.
  4. Make a (wishing) well and pour in milk and pumpkin. Cut in with a knife until you get a rough dough.
  5. Put on a lightly floured surface and roll out a large rectangle about 2cm thick, cut in half.
  6. Put filling on top of one half and sprinkle ¼ cup of the parmesan here. Top with other half of dough and sprinkle other ¼ cup of parmesan and the seeds (and more bacon if you want some on top).
  7. Cut 12 scones and put onto a cold tray and bake for 15 minutes or until golden. Cool on the tray.

 


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