PUMPKIN, FETA AND HERB SCONES
1 cup mashed roasted pumpkin
2 cups flour – Chickpea, wholemeal spelt or wholemeal
½ teaspoon mixed herbs
80 g feta cheese
pinch of salt
2 teaspoons baking powder 60 g (2 oz) butter melted or coconut oil
1 cup oats for rolling
Preheat your oven to 180 C.
Sieve flour, salt and baking powder into a bowl and mix herbs through.
Combine pumpkin and melted butter/coconut oil and feta in another bowl and then add pumpkin mixture to the flour mixture and combine gently with finger tips until a soft dough forms.
Scatter the oats a chopping board then scoop out your scone dough onto the oats. Flatten dough to about 5cm and scatter some oats on top to prevent sticking.
Cut scones with a cutter into about 10 and place on a baking tray– dip cutter in a little flour in between cutting each scone so the dough doesn’t stick
Bake for approx.. 20 mins. Best served warm, but can be kept for a few days in a sealed container.