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.
Preheat oven to 180 C / Gas 4. Line a baking tray with baking parchment.
In a large bowl, mix together flour, baking powder, salt and pepper.
Rub in the butter until it disappears into the flour mixture.
Stir in roasted red pepper, feta and sage.
In a measuring jug, mix together pumpkin puree and milk.
Pour pumpkin mixture into the flour mixture and gently mix with your hands until the mass becomes to come together. Do NOT over handle the dough, otherwise the scones will be very tough and rubbery.
As soon as a rough mass of dough is form, transfer to a floured surface and pat to a circle 15mm thick. Cut into 8 wedges and transfer onto prepared baking tray, leaving about 25mm between them.
Bake in preheated oven for 22 to 25 minutes or until firm on the outside but still soft and tender on the inside. Cool for 2 to 3 minutes on the tray, before transferring to a wire rack to cool. They are best eaten warm, enjoy!
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