Pumpkin and Cheese Scones

I'm sat here eating one of these, hot from the oven and slathered in butter. If truth be told, there's butter running up my arm...

So, I thought it would only be fair to share the recipe with you.  They are perfect for brunch, lazy lunches, pack-ups and supper.

Ingredients:

300g pumpkin - cubed, boiled and mashed

250g Self Raising Flour
2 free range eggs
50g butter or margarine (I use the liquid Stork because it's so easy and I get my butter hit later anyway)
25g grated cheese (any hard cheese - Red Leicester helps with the orange colour) + little extra for sprinkling
splash of milk
pinch of cayenne pepper
pinch of salt

Preheat the oven to 220c.

Boil your pumpkin until soft, strain well to remove all the liquid and mash with a pinch of cayenne pepper. Set aside to cool a little.

Line 2 baking sheets with greaseproof paper.

Mix the butter, eggs and pumpkin together with a pinch of salt.  Then mix in the flour with a splash of milk. Stir in the cheese. Add more flour or milk depending on whether the mixture is too runny or firm - note it will be a lot more sloppy than the traditional fruit scone mix.

Generously flour the worktop, and the top of the mixture then pick it up with your hands and place on the floured work surface.  Gently pat it out to about 1 inch thick and cut with circular cutter - you may need a spatula or slice to pick up the scone intact.

Place onto a baking tray lined with greaseproof paper.  This recipe should make 8-10 scones depending on the thickness and size of your cutter.

Sprinkle a little grated cheese on top, then bake for approximately 20 minutes.

Serve warm with plenty of real, salted butter.

How do you prefer your pumpkin - sweet or savoury?  Check back tomorrow for a sweet recipe.