Recipe extracted with permission from Nici Wickes’ cookbook A Quiet Kitchen. Photography by Todd Eyre.
These big, soft pillows of scone are just divine and perfect when there’s a glut of pumpkins in the garden.
Makes 10-12 large scones
Ingredients
1 cup pumpkin pulp (see note below)
½ cup milk
¼ cup cream
3 cups self-raising flour
1 teaspoon baking powder
60g butter, chilled
½ teaspoon sea salt
75g Parmesan, grated
Method
Preheat the oven to 200°C. Line a tray with baking paper.
In a large jug or bowl, whisk pumpkin pulp with milk and cream until incorporated.
In a separate large bowl, combine flour and baking powder and grate in chilled butter. Pour in pumpkin mixture, season with salt and stir to combine with a butter knife.
Turn out onto a lightly floured surface and knead briefly and gently until it comes together in a smooth dough. Press out to form a 3cm-thick rectangle. Cut into 12 pieces and transfer to the tray, with each piece just touching. Sprinkle over Parmesan.
Bake for 15–20 minutes or until golden brown.
Serve warm slathered with butter.
Note: For 1 cup of pumpkin pulp, halve a medium butternut pumpkin lengthwise, scoop out seeds and discard. Roast halves, cut side up, until soft. Scoop cooked flesh from skin and purée with a stick blender or mash well with a fork.
To see some recipes from Nici Wickes’ latest cookbook More From A Quiet Kitchen – see the current issue of Good Magazine featuring Nici on the cover – on sale now!
