Guest post by Ciara
I just love buying fruit and vegetables when they are in season, they taste fantastic – fresh and full of flavour and the price is always great. Last weekend I picked up a whole pumpkin from my local fruit and vegetable market, at 49c a kilo – I couldn’t say no! I had a recipe in mind for dinner that needed about a kilo of pumpkin so I figured I could use the rest in salads, scones or muffins. Pumpkin is so delicious and it lends itself to both savoury and sweet recipes.
Would you believe the very same day, my husband arrived home from his mum’s house with another whole pumpkin – fresh from her garden! I needed to get cooking. A few of the uses these two pumpkins got this week were:
- Sausage, Pumpkin, Potato and Apple Bake with Salad
- Creamy Pumpkin Soup
- Spiced Pumpkin and Sultana Muffins
- Lasagne with added Pumpkin
- And finally, Pumpkin and Cheese Scones
Today I am going to share my Pumpkin and Cheese Scones Recipe with you. This recipe is so quick and easy to make, my three year old helped me and loved using her hands to mix it all up. What Mum has time to spend hours in the kitchen? Generally, baking is made into a fun kids activity in my house! One of the things I love about this recipe is that you don’t need any fancy kitchen appliances, your hands and a rolling pin will do.
All three of my girls love these scones. They are perfect for a snack and great in a lunchbox. They can be frozen and are delicious served either warm or cold. Add to that they are healthy and sugar-free and that makes them the ideal snack for my family!
Makes about 8 Scones.
- 225g self-raising flour
- 1 tsp baking powder
- 50g unsalted butter
- 100g roast pumpkin, mashed
- 1/2 tsp dried oregano
- 75mls milk
- 2-3 tbsp grated mozzarella
- Preheat your fan oven to 220C and line a large baking tray with baking paper
- In a large bowl mix the flour and the baking powder
- Cut the butter into small pieces and with your hands rub the rubber into the flour until you have a mixture that looks like fine breadcrumbs
- Add the mashed pumpkin and using your hands work it into the flour mixture
- Add the dried oregano and stir through
- Make a well in the centre and slowly add the milk – you may not need all of the milk. You are looking for a doughy consistency, not sticky
- On a floured board, knead the dough a little. If the dough is too sticky just flour your board some more
- Roll out the dough to about 2cms thick, I roll it into a round shape and then cut it into 8 triangles, like a pizza. This gives the scones a more rustic look but you could use a cutter to make round scones if you like
- Place the scones on the lined tray, leaving space between each one and sprinkle the top of each scone with some grated mozzarella
- Bake for 10-15 minutes, depending on their size and your oven (12 minutes in my oven)
- Once cooked, cool on a wire rack and serve either warm or cold. They are delicious warm with some butter
I hope you enjoy making these scones, you can find more healthy recipes like this one over on my website OurRecipeForLife.
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