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Ingredients:

  • 2 cups self-raising flour
  • 1 tablespoon caster sugar
  • Pinch of salt
  • 60g butter, chilled, chopped
  • 1/2 cup buttermilk
  • 1/2 teaspoon ground nutmeg
  • 2 tbsp sultanas (optional)
  • 2/3 cup mashed cooked butternut pumpkin
  • Extra buttermilk, for brushing

Method:

  • Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
  • Sift flour, nutmeg,sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
  • Make a well in centre of mixture. Add buttermilk and pumpkin. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface.
  • Knead gently until just smooth.
  • Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm fluted-edge cutter, cut out scones. Press leftover dough together.
  • Repeat to make 12 scones.
  • Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.

Hints and Tips:

  • Serve with cream cheese or butter. 
  • Add sultanas to the batter as it gives it a sweetness. 
  • Omit pumpkin and use grated carrot, or zucchini
  • Great for kids to take to school

Ingredients:

  • 1 sheet puff pastry
  • Vegemite
  • Grated cheese

Method:

  • Preheat oven to 180 degrees.
  • Semi defrost puff pastry.
  • Spread with a generous serve of vegemite (depending on taste).
  • Sprinkle grated cheese on top of vegemite spread.
  • Roll puff pastry lengthways.
  • Bake in oven on tray 10 – 15 minutes until golden brown.
  • Cut into desired slices.
  • Enjoy!

Hints and Tips:

  • These can be pre-cut once rolled lengthways before baking in the oven.
  • More cheese can be sprinkled on top of the pastry before baking.
  • Add other fillings such as tomato paste, cheese and dried herbs.
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