Pumpkin Coriander and Cheese Scones

Pumpkin and cheese savoury scones are extremely popular as a starter, with soup or on its own with a bit of butter.

Ingredients make 15 scones

500 g self raising flour

10 g salt

3 g paprika

30 g butter

120 g mashed cooked pumpkin

5 g finely chopped coriander

300 g milk

100 g shredded cheddar cheese

Method

Preheat oven to 200ºC fan forced (220ºC normal bake). Place flour, salt and paprika in a bowl and blend. Rub butter into the flour mix with your hands. In another bowl combine pumpkin, coriander, milk and cheddar cheese. Add this mix to the flour and combine with a scraper or hands. Place on a workbench dusted with flour and roll or press out to a thickness of approx 25mm. Cut scones with a cutter 5 cm. in diameter. Place on lightly greased flat baking tray. Bake in the oven approx 12 min.

Note: For more flavour add 1 tsp ground ginger and dried chili for heat.