Is this the ultimate ANZAC scone? I’m marrying up our favourite fruit – feijoas – with Aussie’s favourite scone – pumpkin! And it’s a winner. 

Makes 10 large scones 

• ¾ cup pumpkin pulp (see note)
• ½ cup chopped feijoas
• 3/4 cup plain yoghurt (or use ½ cup milk + ¼ cup cream)
• 3 cups self-raising flour
• 1 tsp baking powder
• 60g butter, chilled
• ½ tsp sea salt
• 2 rashers of bacon, diced
• 75g parmesan, grated

1. Preheat oven to 200 C. Line a tray with baking paper.
2. Whisk pumpkin pulp with yoghurt (or milk & cream) until incorporated. Stir in the chopped feijoas.
3. In a large bowl combine flour and baking powder and grate in chilled butter. Pour in pumpkin mixture, season and stir to combine with a butter knife.
4. Turn out onto a lightly floured surface and knead briefly and gently until it comes together in a smooth dough. Press out to form a 3cm-thick rectangle. Cut into 10 pieces and transfer each to the tray. Toss the bacon and parmesan together and sprinkle over each scone bake for 15-20 minutes or until golden brown.
5. Serve warm slathered with butter.

Nici’s note: 

For ¾ cup pumpkin pulp, halve a small butternut pumpkin lengthwise, scoop out seeds and discard. Roast halves, cut side up, until soft. Scoop cooked flesh from skin and puree with a stick blender or mash well with a fork.