2 1/2 cups self-raising flour 50g butter 3 tbsp "herbs" 1 cup coarsely grated tasty cheddar 1 cup mashed butternut pumpkin 3/4 cup (185ml) buttermilk (or ordinary milk with tablespoon of yoghurt) 2 eggs 1 tbsp pumpkin seeds Butter to serve
Step 1 Preheat oven to 220°C. Line a baking tray with baking paper. Sift flour into a bowl. Use your fingertips to rub the butter into flour until mixture resembles fine breadcrumbs. Stir in the "herbs" and cheddar.
Step 2 Stir the pumpkin, buttermilk and 1 egg into the flour mixture in the bowl until a soft, sticky dough forms. Turn the dough onto a lightly floured surface. Gently knead until smooth.
Step 3 Place dough on lined tray. Press out to a 20cm disc. Use a floured knife to lightly score the dough into 8 even wedges. Whisk remaining egg in a bowl. Brush over the dough. Sprinkle with the pumpkin seeds. Bake for 15 mins. Reduce oven to 180°C. Bake for 15 mins or until the scones sound hollow when tapped. Cool slightly. Cut into wedges and serve with extra butter.
(To get an extra herb feeling first diffuse the herbs in the butter and leave to rest until cool before adding the melted butter to the flour)