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Savoury Pumpkin & Polenta Scones with Quick Spiced Pumpkin Relish

Put these flavoursome pumpkin and polenta scones on the menu for a delicious mid-morning (or anytime!) snack.

Savoury Pumpkin & Polenta Scones with Quick Spiced Pumpkin Relish

 

Serves 6 (makes 12)

 

Ingredients:

  • 1kg chopped pumpkin
  • 1 tsp extra virgin olive oil
  • 2 ½ cups self-raising flour, plus extra for dusting
  • ¼ tsp bicarbonate of soda
  • ¼ cup polenta
  • 100g cold unsalted butter, chopped
  • ¼ cup roughly chopped sage leaves
  • 1 cup buttermilk, plus extra to brush
  • 1 tbsp nigella seeds, to sprinkle
  • Smoked cheddar, to serve

For the relish:

  • 1 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tbsp orange zest
  • ¼ cup orange juice
  • ¼ tsp cumin seeds
  • 1 sprig bay leaves
  • ½ cup sherry vinegar
  • ⅓ cup honey

 

Method:

  1. Preheat oven to 200°C (180°C fan forced). Toss the pumpkin in oil and then place on a large roasting tray lined with non-stick baking paper. Roast for 25-30 minutes, or until tender and caramelised. Set aside to cool completely. Reserve 300g of cooked pumpkin for the scones.
  2. To make the relish, heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 4 minutes. Add the orange zest, juice, cumin seeds, bay leaf, vinegar and honey, and bring to a simmer. Add the remaining pumpkin, reduce the heat to low and cook, stirring occasionally, for 6 minutes, or until reduced and thickened, then set aside.
  3. To make the scones, place the flour, bicarbonate of soda and polenta in a medium bowl and mix to combine.
  4. Add the butter and using your fingertips, rub it into the flour mixture until it resembles coarse crumbs. Add the sage and reserved pumpkin and mix until just tossed in the flour. Add the buttermilk and using a butter knife, mix to combine until a soft dough just forms.
  5. Place the dough on a lightly floured surface and gently bring it together with your hands.
  6. Roll the dough out to 3cm thick. Using a 7cm-round cutter, cut 12 scones (re-rolling dough as needed).
  7. Arrange on a lightly greased baking tray lined with non-stick baking paper.
  8. Brush with extra buttermilk, sprinkle with seeds and cook for 20-22 minutes or until golden.
  9. Serve with cheddar and relish.

 

Smart Tip:

Varying in size and shape, pumpkins belong to the gourd family and are known for their orange flesh, large seeds and sweet, melon-like flavour. A great source of vitamins A and C, pumpkins’ natural sweetness lends them to both savoury and sweet cooking preparations. Some common varieties are Kent (J.A.P.), Queensland Blue, Golden nugget and dumpling.

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