Pumpkin Scones with Herb Butter
Makes 18 Prep time: 15 minutes Cooking time: 25 minutes
½ cup (125mL) soda water
½ cup (125mL) thickened cream
3 cups (450g) self raising flour
½ tsp salt
½ cup (40g) grated parmesan cheese
1 cup (250g) mashed pumpkin (we used butternut)
1 tbsp milk
For herb butter:
125g butter, softened
1 tbsp finely chopped mixed herbs (parsley, dill, thyme)
Preheat oven to 220°C/200°C fan forced. Lightly grease a 23cm square cake pan.
Combine soda water and cream in a jug; mix well. Sift flour and salt in a medium bowl; add parmesan cheese and make a well in the centre; pour in most of the soda water and cream and add pumpkin; using a blunt knife, mix until well combined, adding remaining soda water mixture if necessary.
Turn dough out onto a lightly floured surface and knead until just smooth; pat out to approximately 2cm thickness. Using a round 5cm cutter, cut into 18 rounds.
Place rounds, just touching, in prepared pan; brush with milk; bake for 20-25 minutes or until golden.
Meanwhile, to make Herb Butter, combine butter and herbs; mix well; serve with scones.