🍽️ Savory Pumpkin Scones

Name: Savory Pumpkin Scones
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g pumpkin flesh (e.g. Hokkaido); 1 clove garlic; 60 g soft butter; 1 tsp curry powder; salt; 1 red chili pepper; 2 spring onions; 250 g flour; 2 tsp baking powder; 50 g grated cheese (e.g. Cheddar); 100 g yogurt; flour (for working); soft butter (for the baking tray); 1 egg yolk

136 kcal · 30 min · 4 servings

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Ingredients

250 g pumpkin flesh (e.g. Hokkaido)
1 clove garlic
60 g soft butter
1 tsp curry powder
salt
1 red chili pepper
2 spring onions
250 g flour
2 tsp baking powder
50 g grated cheese (e.g. Cheddar)
100 g yogurt
flour (for working)
soft butter (for the baking tray)
1 egg yolk

Instructions

1. Cut the pumpkin into small cubes.
2. Peel the garlic and chop it finely.
3. Heat 1 tablespoon of butter in a small pot.
4. Sauté the pumpkin and garlic briefly until they are translucent.
5. Add the curry powder and pour in a little water.
6. Season the mixture with salt.
7. Cook the pumpkin covered for about 20 minutes until soft.
8. Remove the lid and let the remaining liquid evaporate.
9. Puree the mixture finely with a hand blender.
10. Let the pumpkin puree cool down completely.
11. Wash the chili pepper and cut it in half lengthwise.
12. Remove the seeds and chop the pepper finely.
13. Wash the spring onions and remove the root ends.
14. Chop the spring onions finely as well.
15. Preheat the oven to 200 degrees Celsius fan mode.
16. Mix the flour with the baking powder.
17. Add the grated cheese and a pinch of salt.
18. Work the remaining cold butter into the flour mixture.
19. Add the cooled pumpkin puree.
20. Add the chopped chili and spring onions.
21. Knead the ingredients with enough yogurt to form a pliable dough.
22. Knead the dough only briefly until it holds together.
23. Dust your hands with a little flour.
24. Form 12 to 14 balls of equal size from the dough.
25. Grease a round baking tray with butter.
26. Place the dough balls side by side on the tray.
27. Whisk the egg yolk with 2 tablespoons of water.
28. Brush the dough balls with the egg yolk mixture.
29. Bake the scones in the hot oven for about 20 minutes until golden brown.
30. Let the scones cool down on the tray.
31. Serve them with butter as desired.

Nutrition per serving

kcal: 136
Protein: 4 g · Fett/Fat: 6 g · Carbs: 15 g