Pumpkin & Dukkah Scones

A savoury twist on a classic scone!

Ingredients :

  • 2 cups self raising flour

  • 1 cup mashed pumpkin, cooled

  • 1 egg

  • 2 tbsp Rusty Bus Extra Virgin Olive Oil

  • 2 tbsp boiling water

  • 2 tbsp Gilmore Valley Grove Dukkah

  • ½ cup grated Parmesan or tasty cheese

  • ½ tsp Gilmore Valley Grove Herb & Garlic Salt

  • Freshly cracked black pepper (optional)

To finish

  • 1 tbsp Rusty Bus Extra Virgin Olive Oil

  • 1 tbsp Gilmore Valley Grove Dukkah

Directions:

  1. Preheat the oven to 200°C and line a baking tray with baking paper.

  2. In a large bowl, whisk together the Rusty Bus Extra Virgin Olive Oil, egg and boiling water. Stir through the cooled mashed pumpkin until smooth.

  3. Add the self-raising flour, Parmesan, Dukkah and Herb & Garlic Salt. Using a butter knife, gently mix until the dough just comes together. Avoid overmixing.

  4. If the mixture feels a little dry, add a splash of milk. If it's too wet, sprinkle in a little extra flour.

  5. Tip onto the prepared tray and gently shape into a round about 4–5 cm thick.

  6. Brush the top lightly with Rusty Bus Extra Virgin Olive Oil and sprinkle generously with extra Dukkah.

  7. Cut into eight wedges before baking.

  8. Bake for 15–18 minutes, or until golden and the scones sound hollow when tapped.

Serving suggestion: Serve warm with butter, garlic aioli, a bowl of pumpkin soup, or a generous drizzle of Rusty Bus EVOO.