Pumpkin Seedy Scones

Serves 6-8
Time 1 hour 15 minutes


60g butter

1 tbsp maple syrup  

1 cup cooked cold butternut pumpkin, mashed

1 cup parmesan

1 egg

½ cup milk

2 ½ cups self-raising flour

1 large pinch salt

Milk, wash

Mixed seeds



Sour cream



Preheat the oven to 230°C.

Roast pumpkin for 30-40 minutes. Set aside to cool.

Turn the oven down to 210C. 

Mix dry ingredients.

Mix wet in another bowl.

Combine dry and wet ingredients. 

Roll dough onto a floured surface and cut out circles then place on a lined baking tray.

Milk wash all of the scones and top with seeds and parmesan cheese.

Place on a tray on the top shelf and bake for 15-20 minutes.

Serve with sour cream and chives.