Pumpkin Scones

Ingredients

• 250 g pumpkin flesh (e.g., Hokkaido)
• 1 Garlic clove
• 60 g soft butter
• 1 tsp curry powder
• Salt
• 1 red chili pepper
• 2 Spring Onions
• 250 g flour
• 2 tsp Baking powder
• 50 g grated cheese (e.g., cheddar)
• 100 g yogurt
• flour (for working)
• soft butter (for the baking sheet)
• 1 egg yolk

Instructions

1. 1.

   Dice the pumpkin. Peel and finely chop the garlic. In a small pot, sauté the pumpkin in 1 tbsp butter until colorless. Add curry powder and a splash of water. Season with salt and cover for about 20 minutes until tender. Remove lid and let all liquid evaporate. Puree with an immersion blender and cool.

2. 2.

   Wash the chili pepper, halve it, and finely chop. Wash, trim, and finely chop the spring onions as well.

3. 3.

   Preheat the oven to 200°C fan.

4. 4.

   Combine flour, baking powder, cheese, a pinch of salt, remaining butter, pumpkin puree, chili, spring onions, and enough yogurt to knead into a smooth dough that is easy to work with. Knead only as long as necessary.

5. 5.

   With floured hands, shape 12-14 balls from the dough and place them side by side on a greased round baking sheet.

6. 6.

   Whisk the egg yolk with 2 tbsp water and brush over the dough balls. Bake in the hot oven for about 20 minutes until golden brown.

7. 7.

   Let cool and serve with butter if desired.