Pumpkin and Parsley Scones

These vegetarian savoury scones are perfect for high tea or with soup.

Ingredients make 12 scones

500 g self raising flour

10 g salt

¼ tsp ground nutmeg

100 g butter

180 ml water

220 g pumpkin puree

¼ cup finely chopped parsley (3g)

Method

Preheat oven to 200ºC fan forced (220ºC normal bake).Combine flour, salt and nutmeg in a large bowl. Rub the butter into the flour blend until it resembles bread crumbs. In another bowl combine pumpkin puree, water and parsley. Add this blend to the flour mixture and combine. Place the dough on a workbench dusted with flour and roll or press out to a thickness of approx. 25 mm. Cut scones with a cutter 5 cm. in diameter and place on lightly greased flat baking tray. Bake in the oven approx. 12 minutes.

Note: Try adding chopped chives or chopped fried bacon.