I know it's not Thanksgiving here. It's not even pumpkin season here (though these are made with the last of the pumpkins from our harvest this year). But I can't help but get all caught up in the golden-ness of November in the northern hemisphere. I blame Pinterest.
Pumpkin Scones with Cheese and Bacon
adapted from here
500g pumpkin, cut into wedges
3 1/2 cups self-raising flour
3/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3/4 cup buttermilk
1/2 cup shaved parmesan
1/2 cup grated cheddar cheese
2 rashers bacon, finely chopped
Preheat the oven to 180C (350F).
Put the pumpkin wedges skin-side up on a baking tray and roast for 50 - 60 minutes, until the flesh is soft. Remove from the oven and set aside. When cool enough to handle, scoop the flesh out and put it in a blender, discarding the skin. Puree the flesh until smooth. You will need 400g of pumpkin puree for the scones. If you have any leftover puree, make yourself a Skinny Pumpkin Latte to have with your scones. You're welcome.
Increase the temperature of the oven to 200C (390F).
Place the pumpkin puree, flour, salt and pepper in a large mixing bowl. Make a well in the centre and add the buttermilk. Stir with a butter knife until just combined. Turn out onto a lightly floured work surface and knead briefly just until a smooth dough it formed. Form the dough into a ball and roll it out into a 1.5 cm thick circle. Cut the dough into 12 even wedges and sprinkle with cheese and bacon.
Bake for 20 - 25 minutes until cooked and golden.