This recipe is liked by 1 person(s). |
Scones of Pumpkin, Feta and Chive
Nb persons: 0
Yield: 8 scones
Preparation time:
Total time:
Source:
adapted from Joy of Baking | |
2 cups | plain flour |
1 Tbs. | dark brown sugar |
1 tsp. | baking powder |
1/2 tsp. | baking soda |
1 tsp. | mixed spice |
1/4 tsp. | salt |
1 cup (113g) | unsalted butter, cold and cut into 1cm cubes |
1 cup | crumbled feta cheese |
1/4 cup | chopped chives |
1/3 cup | buttermilk |
1/2 cup | pumpkin purée |
1 | egg |
1 Tbs. | milk |
1. Preheat the oven to 200°C/400°F, and line a baking sheet with parchment paper. Whisk together the flour, sugar, mixed spice, baking powder, baking soda and salt in a large bowl. Using your fingers, cut in the butter until the mixture resembles coarse breadcrumbs, with some larger bits of butter remaining. Gently toss in the feta and the chives, too.
2. Whisk together the buttermilk and pumpkin purée in a small bowl or jug. Pour over the dry ingredients and stir with a wooden spoon or dough whisk, just until the mixture comes together into a dough.
3. Turn out dough onto a well-floured surface and knead 5-8 times, but do not overwork. Form dough into a 1? flat round disc, and transfer this to the baking sheet. Cut into 8 wedges and move them all slightly away from each other (3/4? is fine).
4. Whisk together the egg and milk in a small bowl and brush over the tops of the scones. Bake for 20 minutes, until risen and golden brown. Let scones cool at least ten minutes, but can be enjoyed warm or room temperature.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe