Easy pumpkin and parmesan scones

• Vegetarian

• Produce

  • 2 tsp Thyme, fresh leaves

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1 Goats cheese spread, whipped

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt
  • 10 1/2 cups Sasko self raising flour

• Nuts & Seeds

  • 350 g Pumpkin or butternut
  • 3 tbsp Sunflower or pumpkin seeds

• Dairy

  • 9/16 cup Buttermilk
  • 100 g Cream cheese
  • 100 g Goats cheese / chevin
  • 2 tbsp Milk
  • 1 cup Parmesan cheese

Found on drizzleanddip.com

Ingredients

• 350g pumpkin or butternut, peeled and cut up into cubes
• 21/2 cups Sasko Self Raising Flour
• 1 cup finely grated Parmesan cheese
• 1/2t salt
• 1/2t black pepper
• 2t fresh thyme leaves, roughly chopped
• 1/2 cup buttermilk
• 1 egg yolk
• 1T buttermilk
• 3T sunflower or pumpkin seeds (optional) for the top
• whipped goats cheese spread
• 100g cream cheese
• 100g goats cheese / chevin
• 2T milk

Directions

• Preheat the oven to 200 C (400 F)
• Steam the pumpkin in a metal basket or sieve over boiling water (lid on). Cook for 10 - 15 minutes until soft. set aside to cool and dry off in the air. Blend in a food processor or with an immersion blender until smooth.
• Mix the flour, Parmesan, thyme, salt and pepper in a bowl.
• Add the buttermilk and pumpkin puree to the dry mixture and using a knife lightly mix it until it is 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 using a 5 - 6cm cookie cutter and place on a baking sheet lined with silicone or baking paper.
• Mix the egg yolk and extra buttermilk together and brush the tops of the scones.
• Sprinkle on the seeds, and bake in the oven for 20 - 25 minutes until golden brown.
• Put the cream cheese, goats cheese and milk in a bowl and whisk using an electric mixer until light and fluffy.