Isn’t autumn (fall) just the best. I spent this past Saturday with my son Solomon’s class picking bio-dynamic pumpkins at Te Koha Organic orchard here in Hawke’s Bay, NZ. What a pleasant experience it was too. Seeing the children outdoors working and playing together is really heartening. The children got to take several pumpkins home and we spent the afternoon making these scrumptious pumpkin scones. If you don’t have a big family to cater to, just halve the recipe. These pumpkin scones taste great, and are best served warm with a little unsalted butter smeared across the top.
- 2 tablespoons butter
- 1 cup grated cheese
- 2 tablespoon hot water
- 2 pinches of mixed herbs
- 2 pinches of sea salt
- 2 eggs
- 2 cups (heaped) cooked, mashed pumpkin
- 4 cups self-raising flour
- Blend the butter, cheese, water and herbs.
- Add the eggs and pumpkin.
- Mix well, and then add flour.
- If the mixture is too dry, add a little more water until you achieve a soft scone consistency.
- Using 2 tablespoons, scoop scone dough onto a greased tray lined with paper
- Bake at 200 Celsius for 10 -12 minutes.