400g pumpkin, peeled, seeded and cut into large chunks
4 PEPPADEW® Mild Peppers, diced
300g self – raising flour
1 Tbsp milk
1 tsp salt
Beaten egg, for glazing
60g butter, cubed
Cook the pumpkin in lightly salted water until tender. Drain thoroughly, return to the pan and mash until smooth. Leave to cool.
Preheat the oven to 200C. Combine the flour and salt in a mixing bowl and rub in the butter. Add the pumpkin with the diced PEPPADEW® peppers and milk. Mix for just long enough to incorporate all the ingredients, then turn out on a lightly floured board and pat out to a round about 2 cm thick.
Using a 6-7cm cutter or glass, cut out 12 scones. Place on a lightly greased baking sheet and brush the tops with beaten egg.
Bake for 15 minutes or until well risen and golden. Serve warm, halved and buttered.