Pumpkin, Cheese & Rosemary Scones
An Original Recipe by Not Quite Nigella, adapted from Orgasmic Chef
Makes 10-12 scones
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2 cups plain all purpose flour (plus a little extra for dipping the cutter in)
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3.5 teaspoons baking powder
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1 teaspoon salt
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1/2 teaspoon cream of tartar
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120g/4ozs cold butter, cut into cubes
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200g/7ozs. pumpkin puree (cooled completely and drained in a sieve if you're using freshly roasted pumpkin)
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2/3 cup grated cheese
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1 tablespoon honey
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Needles from one sprig of rosemary, finely chopped
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1 egg yolk for egg wash
Step 1 - Preheat oven to 200C/400F and line a baking tray with baking paper. In a food processor place the flour, baking powder, salt and cream of tartar and whiz to combine. Add the butter and whizz again until mixture resembles breadcrumbs.
Step 2 - Empty this into a large bowl and add the pumpkin puree, cheese, honey and rosemary and using your hands, knead to combine. It may take a few minutes and it may feel like it won't come together but it will and it's a soft mix so it's not too hard to work. When it comes together, shape it into a ball. Place on another sheet of baking paper and press down on the dough so that it is about 2cms or three quarters of an inch high.
Step 3 - Take a 6cm cutter and dip it in some flour and press out circle making sure not to twist the cutter-the cutting motion should be straight up and down to help the scone rise and twisting the cutter inhibits this. Break the egg yolk up and brush over the top of the scones. Bake for 15 minutes. Eat three in a row, warm and spread with butter ;)