Savoury pumpkin scones

Still have leftover pumpkin from October? This recipe is a great twist on the classic to use up leftovers. I like to serve it tear and share style rather than cut in traditional discs. Recipe adapted from Delicious Magazine.

Ingredients

• 200g pumpkin or squash, peeled and chopped
• 40g vegetable spread or butter
• 175g self raising flour
• 50g rolled outs
• 3 tsp dried mixed herbs
• 50g parmesan (skip or replace with nutritional yeast if vegan)
• Milk (dairy or DF)

Preheat the oven to 180 C, fan 160 C or gas mark 4. Grease and line a baking tray.

Simmer the pumpkin in a pan with just enough water to cover the pieces for 10 minutes. Drain and allow to cool, before mashing into a puree.

Rub together the butter and flour into a sandy texture. Then add the oats, before folding in the pumpkin, herbs and parmesan. Add enough milk as needed for form a dough. Lightly flour a work surface, and bring the dough together, not overworking it.

Shape the dough into a round about 3cm thick, and score into 6-8 segments.

Brush with any extra milk, and bake for 15 minutes until golden. Cool on a wire rack before eating. Serve with soup, or toast with marmite.