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
Preheat oven to 200 C. Line a tray with baking paper.
Whisk pumpkin pulp with yoghurt (or milk & cream) until incorporated. Stir in the chopped feijoas.
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.
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.
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. 

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 
<ul>
<li>¾ cup pumpkin pulp (see note)</li>
<li>½ cup chopped feijoas</li>
<li>3/4 cup plain yoghurt (or use ½ cup milk + ¼ cup cream)</li>
<li>3 cups self-raising flour</li>
<li>1 tsp baking powder</li>
<li>60g butter, chilled</li>
<li>½ tsp sea salt</li>
<li>2 rashers of bacon, diced</li>
<li>75g parmesan, grated</li>
</ul>
<ol>
<li>Preheat oven to 200 C. Line a tray with baking paper.</li>
<li>Whisk pumpkin pulp with yoghurt (or milk &amp; cream) until incorporated. Stir in the chopped feijoas.</li>
<li>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.</li>
<li>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.</li>
<li>Serve warm slathered with butter.</li>
</ol>
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.

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?