Any leftover veg make the perfect base for these simple, sugar free, zero waste scones
- 40 g butter plus extra for greasing
- 200 g pumpkin flesh cut into small pieces
- A little sunflower or vegetable oil
- 225 g plain flour/malted bread flour plus extra for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Milk or beaten egg for brushing (optional)
If you need to cook some vegetables:
If starting with pumpkin or squash pieces, cut into 6cm chunks around
Take the pumpkin scrapings or chunks and place on a baking tray
Roast until soft (25 - 40 minutes, for scrapings/chunks respectively)
Method: by hand
Alternatively, place the flour, salt, baking powder and butter in a food processor; process until combined
Turn the oven to 220C and flour one or two baking sheets. Mix the mashed pumpkin into the flour mixture. It should be wet enough to form 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.
Take a large knife and cut down the middle so you have 2 semi circles. Cut each semi circle across, so you have 4 equal parts; cut each down the middle. You should now have roughly 8 triangles. If you're baking for small people, you could cut the dough into 16 squares.
Brush the tops with milk/egg, if using
Put the scones into the oven and bake for 10-12 minutes, until risen and golden
Cool on a wire rack.