Ricotta-Filled Squash Scones

• 25 cups squash "Blue of Hungary", peeled and chopped
• 3 cups flour
• 3/4 cup grated Parmesan
• 1 tablespoon baking powder
• 1/2 teaspoon cumin seeds
• 9/16 cup buttermilk
• 13/16 cup ricotta cheese
• 7 1/8 tablespoons mozzarella grated
• salt
• 1 egg yolk
• 2 tablespoons pumpkin seeds

1. Preheat oven to 200 degrees Celsius.
2. Cook the squash in a steamer basket.
3. Let it cool and blend it, until it turns to a puree.
4. Pour flour, Parmesan, baking powder, and cumin seeds in a bow. Mix.
5. Make a well in the center of the bowl. Add 125 milliliters of buttermilk and the pureed squash. Feel free to add more buttermilk if the puree is too thick.
6. Mix to get a nice ball of dough. Place it on your floured surface.
7. Separate it into 2 equal portions and flatten slightly using the roll to form 2 identical circles.
8. Place the first of them in a pan.
9. Spread ricotta cheese with a knife, add the grated mozzarella, sprinkle with salt, and cover with the second disc of dough.
10. Put the egg yolk in a small bowl, add 1 teaspoon of buttermilk, mix, and then coat the scone with a brush.
11. Sprinkle with pumpkin seeds and sea salt.
12. Bake for 20 to 25 minutes.

flour, baking powder, cumin seeds, buttermilk, ricotta cheese, mozzarella grated, salt, egg yolk, pumpkin seeds

Taken from www.yummly.com/recipe/Ricotta-filled-Squash-Scones-781877 (may not work)