Great-Britain and Ireland are known for their brilliant scone culture. Therefore, I am trying as much scones as possible, for breakfast, lunch, as sweet pastry or even for dinner. Plain scones, fruit scones, berry scones, you name it. This week we went to a company visit (Musgrave in Cork) with the EMFS students and even there they served us scones during the coffee break. Made my day!
Of course, the dinner scone was a savoury one. Since I live together with 3 other girls, all from the same EMFS programme, we like to experiment with cooking. That is why we ended up with these golden beauties. It is definitely worth repeating them! In case you like to bake your own (savoury) scones, you can find the recipe below.PUMPKIN SCONES
250g pumpkin, steamed and mashed
1/2 cup gluten-free plain flour
1 1/4 cup corn flour
2 teaspoons baking powder
1 red onion
Pinch of sea salt
1/2 cup Greek style yoghurt
60 ml olive oil
20g Parmesan cheese, very finely grated
pumpkin seeds and pepper for the topping
Preheat the oven to 220°C. Mix the gluten-free flour, corn flour and baking powder together. Stir in the onions, salt, and pumpkin. Mix the Greek yogurt and olive oil separately and add it to the flour/pumpkin mixture.
Pat the dough out on a baking tray and sprinkle it with Parmesan cheese, pumpkin seeds and pepper. Then, cut the dough in squares, put it in the oven for 15 a 20 minutes, and your scones are done when risen and golden.
Enjoy baking and eating them!