Pumpkin and feta sconesJanuary 31, 2008
Since moving to France two years ago, pumpkin has become a regular vegetable in the house from September through to about March. I really like the sweetness of the flesh and the versatility of it. I have created many different dishes – pumpkin soup, pumpkin pie, pumpkin tart, pumpkin salad with honey and balsamic dressing, spicy roasted pumpkin – but yesterday I wanted to try something new, so I made some scones and they turned out to be really nice, so here’s the recipe:
In France you can buy pumpkin wedges from the supermarket that weigh 700g, I cut this wedge into wedges about 2cm wide, brushed them with Olive oil, salt and pepper and roasted them for 25minutes. I used half in a salad the night before and half in the scones to give you an idea of quantity.
400g self-raising flour (keep some back for dusting the surface with)
1 teaspoon baking powder
1/2 teaspoon cayenne pepper
2 tbsp Extra virgin olive oil
pumkpin (see note above for quantity)
100g cooked lardons optional)
a handful of fresh parsley, finely chopped
100g feta cheese, crumbled 1 egg
Makes about 16 scones
Preheat the oven to 220°C
Sift the flour, baking powder and cayenne pepper into a bowl. Add the olive oil and mix with a fork until crumby texture is achieved. Add all the other ingredients except the egg and mix until combined into a smooth dough that is not sticky. Beat the egg separately. If the dough mixture is quite dry, add the egg a little at a time until it’s right, if it’s too sticky, add more flour (this will depend on how much water there was in your pumpkin).
Roll out onto a surface dusted with flour, you should roll it out to a thickness of no less than 2cm. Cut out your scones with a 5cm biscuit cutter or glass, lay them on a baking tray lined with grease proof paper, brush the tops with the rest of the egg (or milk if you used up all the egg) and bake in the oven for 15-20minutes until golden brown on top.
If you try this recipe, please let me know what you thought.