Pumpkin & Parmesan Scones


  • 60g butter
  • 200g pumpkin flesh, cut into small pieces
  • 300gm F.G Roberts self-raising flour, plus extra for dusting
  • 50gm grated parmesan
  • 1tbspn caster sugar
  • 120gm buttermilk, plus extra for brushing


  1. Preheat the oven to 210°C. Line a baking tray with paper.
  2. Put the pumpkin pieces into a microwave safe bowl and cook approximately 5 minutes until soft. Drain and mash with a fork. Leave to cool to room temperature.
  3. Sift the flour, add the sugar and butter and using your fingertips, rub the butter into the flour until it looks like breadcrumbs.
  4. Use a table knife to mix the mashed pumpkin into the flour mixture. Add the cheese and the buttermilk, mixing with the knife to make a soft dough.
  5. Sprinkle flour generously on a work surface and on your hands, then lightly form the dough in a mound. This is a very very soft dough. Do not try to roll it, simply work it into a shape using your floured hands.
  6. Then lightly pat it out to about 3cm thick. Dip a round cutter in a little flour and cut out scones. Put on the baking tray, spaced closely together so they support each other. I used a 7cm cutter I would probably go a bit smaller.
  7. Reshape the spare bits of dough into a ball and flatten again to 3cm thick. Cut out the rest of the scones. Brush the tops with buttermilk.
  8. Put the scones into the oven and bake for 15-20 minutes, until firm and golden. Cool on a wire rack. Best served warm.
  9. When test baking, we found it took the full 20 mins - you want the sides firm to the touch but not hard. A bit like pressing the top of a cake.