About this recipe: These savoury scones are moist, tender and more bread-like than the traditional scone. They are hearty, packed full of flavour, quick and easy to make, and everyone will love them. Serve them alongside a green salad for a wonderful lunch.
The plain white flour can be substituted for 50:50 plain:wholemeal flour.
To make pumpkin puree, simply steam chunks of pumpkin or butternut squash until soft, then using a liquidizer or hand blender, puree with a tiny bit of water.
I roasted my pumpkin, it was the last of last year's crop so quite dry and didn't need any draining. After scraping it off the skin I mashed it still with the brown bits on the outside for extra roasted flavour. Didn't have roasted peppers so used 1/2 red pepper cut into small cubes then microwaved them for 20 secs so they weren't raw. Because my pumpkin was dry I put in a couple of extra sploshes of milk. The recipe says 'better warm' but I'm on my second piece the day after, sliced through with some olive oil spread on - delicious - 06 May 2015