Ingredients
Pumpkin and Parmesan Scones
- 300 grams pumpkin, raw kent or butternut diced in approx 3cm
- dash Maple syrup, or golden syrup
- 60 grams Parmesan cheese, cubed
- 80 grams Butter, chilled
- 400 grams self-raising flour
- 1 teaspoon salt
- 1 tablespoon caster sugar
- 1/2 teaspoon Nutmeg, Extra to season pumpkin when steaming
- 1 egg
- 80 grams soda water
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place diced pumpkin in varoma dish
- Sprinkle with nutmeg and chosen syrup
- Cover blades with water. Steam in Varoma 16mins/Varoma/Sp 3 (Adjust time +/- a minute or two depending on the size of your diced pumkin)
- When pumpkin is soft, remove and set aside to drain and cool. We need to release as much moisture as possible.
- If time permits, mash and place in refrigerator to chill
- Line oven tray with thermomat or baking paper, or line a 23 cm round springform pan.
- Preheat oven to 200 deg fan forced.
- Add parmesan cheese to mixing bowl and grate 8 secs/Sp 8
- Add butter to mixing bowl and mix with cheese. Mix 5 secs/Sp 3
- Add all dry ingredients - SR flour, salt, sugar, nutmeg. Mix 10 secs/Sp 4. Check if you have a fine breadcrumb mixture. Repeat if necessary.
- Add wet ingredients - pumpkin, egg and soda water. Mix 10 secs/Sp 4.
- Knead 40 secs. Check batter is mixed well. Knead 10 secs more if required. Mixture may still be very sticky but if too dry, add a little more soda water (tspn by tspn).
- Remove batter onto well floured (SR Flouor) surface. Sprinkle flour on top of dough. Push into circle or rectangle about 3cm thick. If able to, cut into shape, do so or use dough scraper and make mounds by hand. Place adjacent to the next shape on your oven tray until all batter is used. (This can be VERY messy, but it's worth it)!
- Bake in hot oven for 15 minutes, turning tray half way through if oven cooks unevenly (like mine).
- Remove from tray, serve warm with either a syrup flavoured butter such as Golden Syrup Butter (or Maple Syrup) or savoury, Cream Cheese and Chives.
Steam Pumpkin
Make Scones
Tip
Warning - pumpkin scones are different from regular scones in that the batter/dough is stickier. Varieties of pumpkin may have more moisture than other. Avoid boiling the pumpkin as it will old even more moisture. I use disposable gloves when making them lol.
Add more flour if mixture is too wet, or more soda water if too dry.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I made this gluten free and it was delicious. Beautiful savory with cream cheese and onion relish and sweet with butter and golden syrup.
I am so excited about this recipe it is amazing! It was so easy to make and tasted divine. I had to swap out the soda water and I used milk instead, added extra flour as well as mix was very moist. Came out absolutely sublime though! Thanks Chef Dani!!
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