Cookbook:Savory Pumpkin Scones

| Pastry

Ingredients

 * 2 cups self-raising flour, sifted
 * ¼ cup skim milk powder
 * 2 spring onions, chopped
 * ¼ tsp ground nutmeg
 * ¾ cup cold cooked pumpkin
 * ½ cup buttermilk
 * ½ cup natural mineral water
 * Cottage cheese or butter, for serving (optional)

Procedure

 * 1) Preheat oven to 220°C (430°F).
 * 2) Combine the flour, milk powder, onion and nutmeg.
 * 3) Fold in the pumpkin, buttermilk and mineral water to make the dough.
 * 4) Pat out the mixture onto a lightly floured board and roll out to a thickness of about ⅝ inch.
 * 5) Using a 2-inch scone cutter, press out 12 rounds.
 * 6) Place these on a lightly floured baking tray and bake at 220°C for 12–15 minutes or until golden.
 * 7) Serve with dollops of cottage cheese or butter.