Pumpkin, Caraway and Ricotta Pan Scones

I can always rely on my youngest son to help me out in the kitchen. He is always willing to stir a pot, crack an egg, lick a bowl or be my model. Where there's food, he is never far away. I wonder who he takes after?



Pumpkin, Caraway and Ricotta Pan Scones
slightly adapted from here

400g pumpkin, skin on
2 1/2 cups self raising flour
1 teaspoon caraway seeds, plus extra fro sprinkling
1 cup finely grated parmesan
Sea salt and freshly ground black pepper
1/2 cup buttermilk
1 cup fresh ricotta, drained
1/2 cup grated mozzarella
1 egg yolk, lightly beaten with 1 teaspoon buttermilk to make an egg wash
2 tablespoons pumpkin seeds

Preheat the oven to 180C.

Cut the pumpkin into thin wedges and lay them on a baking tray lined with baking paper.  Roast for 45 minutes until soft.  When cool , scrape the flesh from the skin (discard the skin) and puree the flesh in a blender until smooth.

Increase the oven temperature to 200C and spray a 28cm pie dish or oven-proof shallow frying pan with cooking oil spray. Set aside.

Place the flour, caraway seeds, parmesan, salt and pepper into a large bowl and stir to combine.  Make a well in the centre and add the pumpkin puree and buttermilk and gently stir until just combined.  Turn out onto a lightly floured work surface and knead until it forms a smooth dough.  Divide the dough into 2 even portions.  Roll each portion out to a 28cm round. Place one round into the prepared dish. Crumble the ricotta over, sprinkle with mozzarella and top with the remaining round of dough, pressing the edges together to seal. Use a sharp knife to score the scone into wedges. Brush the top with the egg wash and scatter with pumpkin seeds and extra caraway seeds, salt and pepper and bake for 20 - 25 minutes, until golden. Serve warm.