Pumpkin and Spring onion scones

Ingredients

• 2 cups self-raising flour, sifted
• 1/4 cup skim milk powder
• 2 spring onions, chopped (aka shallots, green onions)
• 1/4 teaspoon ground nutmeg
• 3/4 cup cold cooked pumpkin
• 1/2 cup buttermilk
• 1/2 cup natural mineral water
• cottage cheese, for serving

Directions

1. 1

   Preheat oven to 220 degrees C.

2. 2

   Combine the flour, milk powder, onion and nutmeg.

3. 3

   Fold through the pumpkin, buttermilk and mineral water to make the dough.

4. 4

   Pat out the mixture onto a lightly floured board and roll out to a thickness of about 1.

5. 5

   5cm.

6. 6

   Using a 5cm scone cutter, press out 12 rounds.

7. 7

   Place these on a lightly floured baking tray and bake at 220 degrees for 12-15 minutes or until golden.

8. 8

   Serve with dollops of cottage cheese or butter.