- 40g butter, plus extra for greasing
- 200g pumpkin flesh, cut into small pieces
- 225g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- Handful grated Cheddar
- Small handful chopped fresh coriander or flatleaf parsley leaves
- 3-4 tbsp milk, plus extra for brushing
- Preheat the oven to 200°C/fan180°C/gas 6. Grease a baking sheet by rubbing with a little butter.
- Put the pumpkin pieces into a saucepan and just cover with water. Bring to the boil and simmer for 10 minutes until just tender. Drain and mash with a fork. Leave to cool.
- Sift the flour and baking powder into a big bowl. Add the butter. Using your fingertips, rub the butter into the flour until it looks like breadcrumbs.
- Use a table knife to mix the mashed pumpkin into the flour mixture. Add the cheese and herbs, then add just enough milk to make a dough.
- Sprinkle a little flour on a work surface and on your hands, then lightly knead the dough for 30 seconds.
- Form the dough into a ball, then lightly pat it out to about 3cm thick. Dip a round fluted cutter in a little flour and cut out scones. Put on the baking tray, spaced a little apart.
- Roll the spare bits of dough into a ball and flatten. Cut out the rest of the scones. Brush the tops with milk.
- Put the scones into the oven and bake for 10-12 minutes, until risen and golden. Cool on a wire rack.