Tarragon and pumpkin scones

2 cups (250 g) self-raising flour

'fo teaspoon salt

3 tablespoons (40 g) chilled butter

1 cup (250 g) mashed cooked pumpkin, cold

2 tablespoons finely chopped fresh tarragon leaves

Vi cup (60 g) freshly grated parmesan

1 large egg

2 tablespoons milk

1 Preheat oven to 400°F (200°C|. Sift flour and salt into medium bowl; using fingertips, rub butter into flour until mixture resembles breadcrumbs.

2 Using a plastic spatula or wooden spoon, fold in remaining ingredients until combined. Turn out dough onto lightly floured surface; knead lightly until smooth.

3 Press or roll out dough evenly to about 1-in. (2-cm) thickness. Cut out scones, using 2-in. (5-cm) round cutter.

4 Place scones on tray lined with baking paper. Bake 18 to 20 minutes, or until scones look evenly browned and sound hollow when tapped. Turn scones onto wire rack to cool.


Preparation 15 minutes Cooking 20 minutes

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