Delightful recipe for savoury Parmesan Scones
250g butternut, peeled and uncooked
50g Parmesan wedge
1 tbsp honey
2 cups self-raising flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 cup chilled buttermilk
1 tsp NoMU Spanish Rub
Egg wash for glaze (whisk 1 egg with 1/4 cup milk)
Preheat the oven to 200C. Line a baking tray with baking paper and lightly dust with flour.
Finely grate the butternut and parmesan into a bowl. Place in a food processor, drizzle in the honey and whizz everything together to form a crumbly mixture. Add the flour, NoMU Spanish Rub, baking powder and bicarb and pulse until you have a breadcrumb texture.
Add the buttermilk and pulse until dough forms but make sure not to over process it!
Tip the dough onto a floured surface and gently bring together without putting too much pressure on the dough.
Lightly roll out to 2.5 cm thick and make rounds with a 5cm cookie cutter, using a firm downward push, make sure not to twist the cutter or the scones will come out wonky!
Brush the scones with the egg wash, sprinkle a pinch of NoMU Spanish Rub over each scone and place in the top half of the oven for 15-17 minutes until beautifully risen and golden brown.
Serve with cottage cheese, ham, sliced cucumber and fresh coriander.