NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- self-raising flour, sifted2 cup
- skim milk powder1/4 cup
- spring onions, chopped2
- nutmeg, ground1/4 tsp
- pumpkin, cooked and cold3/4 cup
- buttermilk1/2 cup
- mineral water, natural1/2 cup
- cottage cheese or butter, for serving; optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Preheat oven to 220°C (430°F).
Combine the flour, milk powder, onion and nutmeg.
Fold in the pumpkin, buttermilk and mineral water to make the dough.
Pat out the mixture onto a lightly floured board and roll out to a thickness of about ⅝ inch.
Using a 2-inch scone cutter, press out 12 rounds.
Place these on a lightly floured baking tray and bake at 220°C for 12–15 minutes or until golden.
Serve with dollops of cottage cheese or butter.
Region evidence: no stated origin (basic dish)
