Pumpkin and Spring onion scones

• 2 cups self-raising flour, sifted
• 14 cup skim milk powder
• 2 spring onions, chopped (aka shallots, green onions)
• 14 teaspoon ground nutmeg
• 34 cup cold cooked pumpkin
• 12 cup buttermilk
• 12 cup natural mineral water
• cottage cheese, for serving

1. Preheat oven to 220 degrees C.
2. Combine the flour, milk powder, onion and nutmeg.
3. Fold through the pumpkin, buttermilk and mineral water to make the dough.
4. Pat out the mixture onto a lightly floured board and roll out to a thickness of about 1.
5. 5cm.
6. Using a 5cm scone cutter, press out 12 rounds.
7. Place these on a lightly floured baking tray and bake at 220 degrees for 12-15 minutes or until golden.
8. Serve with dollops of cottage cheese or butter.

flour, milk, spring onions, ground nutmeg, cold cooked pumpkin, buttermilk, natural mineral water, cottage cheese

Taken from www.food.com/recipe/pumpkin-and-spring-onion-scones-49842 (may not work)