Pumpkin & feta cheese scones
MAKES 12
2⅓ cups (360g) self-raising flour
⅓ cup (60g) soft brown sugar
1 heaped tablespoon skim milk powder
50g butter, diced
120g fetta
255g pumpkin, cooked and mashed
3 free-range eggs (large)
¼ cup (60ml) milk, for brushing
50g butter, to serve
200g cheese, sliced, to serve
1 Preheat oven to 170°C (fan-forced). Line a baking tray with baking paper.
Sift flour into a large bowl. Add sugar and
