The flavours of red pepper, mozzarella, basil and the delicate flavour of the pumpkin really make these scones very decadent.
- 250g plain flour
- 1 roasted red pepper
- 250g pumpkin puree
- 60g mozzarella cheese
- 25g butter
- 2 ½ tsp. baking powder
- 2 tbsp. milk
- Pinch of salt and pepper
- 4 or 5 fresh basil leaves
If you’re making the roasted pepper yourself, drizzle it with olive oil and salt and put it into a hot oven for half an hour. Remove the skin and seeds.
If you’re making the pumpkin puree yourself, cut a pumpkin into chunks and remove the seeds. Drizzle with olive oil and salt and roast for 45 minutes in a hot oven. Once cooked, blend in a food processor and leave to cool.
Preheat the oven to 180C and line and grease a baking tray.
Sift together the flour, baking powder, and mix in the salt and pepper.
Finely chop the basil leaves, chop the red pepper up and crumble the mozzarella.
Rub the butter into the flour mixture until it resembles breadcrumbs.
Add the red pepper, mozzarella and basil.
Mix the pumpkin puree with the milk.
Pour the pumpkin mixture into the flour mixture and stir until the mixture just comes together.
Divide the dough into 10 balls and then pat them into circles of around 2cm thick with your hands.
Put the scones onto the baking tray and cook them for 22-25 minutes.