Cheese-crusted pumpkin scones

Method

1. 1

   Preheat the oven 220C, fan 220C, gas 7. Chop the pumpkin or squash into about 2.5cm pieces, place in a roasting tin drizzle with Mellow Yellow and rub the squash/pumpkin to coat thoroughly and bake in the oven for about 30 minutes until tender.

2. 2

   Mash the cooked pumpkin or squash, then tip into a sieve over bowl for 5 minutes to drain off any excess moisture ant to let it cool slightly.

3. 3

   Sift the flour, baking powder and smoked paprika into a mixing bowl and add a good pinch of salt and a grinding of pepper. Stir in the butter and rub in until the mixture looks like breadcrumbs. Stir in half the cheese.

4. 4

   Tip the pumpkin or squash into the mixing bowl and use a table knife to start to blend it into the flour mixture. Add just enough milk to bring together as a soft but not sticky dough.

5. 5

   Turn out onto a floured surface and roll or pat out to a 3cm thickness. Use a 5cm, cutter to stamp out scone rounds and transfer them to a greased baking tray. Re-form the dough to stamp out further rounds until it is all used up. Brush each scone with a little milk then gently press a few pumpkin seeds on top. Add some grated cheese and then a dusting of smoked paprika.

6. 6

   Bake in the oven for 10-12 minutes until well risen and crisp. Cool slightly before eating.