Summertime means an abundance of gorgeous herbs, and vegetables like pumpkin & zucchini. I really despise food waste and always make an effort to use everything up when I can, even if it’s just in a pesto or dip or so. In this instance I used an oversupply of my balcony’s herbs and some left-over roast pumpkin to whip up these Pumpkin, Parmesan & Herb Scones! They’re soooo tasty, highly recommend if you prefer savoury morning/afternoon snacks to sweet.

If you like these, check out my recipe for sweet scones!

Recipe Type: DF option

Serves ~10 Scones
Time 30 min

Ingredients:

Version 1:

• 2 C Sorghum Flour
• 1/2 C tapioca flour
• 4 t baking powder
• 1 tsp apple cider vinegar
• 2 free range, organic eggs
• 30g grass-fed, organic butter chilled (or coconut oil, for dairy-free)
• 1 C pumpkin puree (you’ll need to pre-cook & puree your pumpkin. I chose to roast it but you could also steam it)
• 1/2 C grated parmesan cheese (omit for dairy-free, or replace with a few Tbsp nutritional yeast)
• 1/3 C fresh herbs from the garden (I had some rosemary, chives and sage)
• 1 generous handful of fresh rocket, roughly chopped
• 1 generous pinch salt and pepper to taste

Version 2:

• 1 1/2 cups blanched almond meal
• 3/4 cup tapioca flour
• 3 T coconut flour
• 1 T gluten-free baking powder
• 1 t apple cider vinegar
• 30g grass-fed, organic butter chilled (or coconut oil for dairy-free)
• 1 C pumpkin puree (you’ll need to pre-cook & puree your pumpkin. I chose to roast it but you could also steam it)
• 1/2 C grated parmesan cheese (omit for dairy free, or replace with a few Tbsp nutritional yeast)
• 1/3 C fresh herbs from the garden (I had some rosemary, chives and sage)
• 1 generous handful of fresh rocket, roughly chopped
• 1 generous pinch salt and pepper to taste

Method (for both versions):

1. Preheat oven to 180 degC
2. Place dry ingredients into a bowl and combine.
3. Add butter and bring together with your fingers so the mixture resembles ‘crumbs’.
4. Add eggs, pumpkin puree, herbs, rocket and apple cider vinegar and combine with a spatula. Add a dash of water if needed to bring the mixture into a dough-like texture.
5. Portion the mixture into roughly 1/3 cup-sized portions, shape these into rolls on a lined baking tray.
6. Bake for 20 mins or until golden on the outside.

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