1 tbsp maple syrup
1 cup cooked cold butternut pumpkin, mashed
1 cup parmesan
½ cup milk
2 ½ cups self-raising flour
1 large pinch salt
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.