Pumpkin Cheese & Rosemary Scones Recipe | Rachel Allen

Ingredients

• 175g peeled and deseeded pumpkin (weight when peeled and deseeded)
• 1 tbsp olive oil
• 200g plain flour
• 1 1⁄2 tsp baking powder
• A pinch of cayenne pepper
• 2 tsp finely chopped rosemary
• 1⁄2 tsp salt
• 50g finely grated cheese (Cheddar or a hard cheese such as Parmesan)
• 1 egg
• 100ml milk, plus 1 tablespoon extra for brushing the top