※ Pumpkin, Feta & Rosemary Scones

Surprising good for a first attempt.

Served with salted Lescure French Butter

(AOC cultured butter, from Poitou, France. Made as butter should taste, not full of water and frozen for years before being sold)

Ingredients

* 2 cups self-rising flour, sifted

* ¼ cup skim milk powder

* 1 sprig of rosemary

* ¼ tsp. ground nutmeg

* ¾ cup cold pumpkin

* ½ cup buttermilk

* ½ cup natural mineral water

* 2 table spoons of feta

Directions

1. Preheat oven to 220°C (430°F).

2. Combine the flour, milk powder, rosemary & feta

3. Fold through the pumpkin, buttermilk and mineral water to make the dough.

4. Pat out the mixture onto a lightly floured board and roll out to a thickness of about ⅝".

5. Using a 2" scone cutter, press out 12 rounds.

6. Place these on a lightly floured baking tray and bake at 250°C for 12–15 minutes.

7. Serve with butter