Pumpkin & caramelised onion scones

Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Course: Finger food, Snacks
Favourite flavours: Cakes/baking

INGREDIENTS

3 cups self-raising flour, sifted
125g butter, chopped, at room temperature
1 cup cooked, mashed pumpkin, cooled
½ cup buttermilk, plus extra to glaze
2 tablespoons golden syrup
1 egg, lightly beaten
1 teaspoon dried thyme
sliced cheese, tomato chutney to serve
CARAMELISED ONIONS
30g butter
1 tablespoon oil
1 red onion, thinly sliced
2 tablespoons golden syrup
2 teaspoons white balsamic vinegar

METHOD

Preheat oven to very hot, 220°C. Lightly grease an oven tray. Dust with a little flour.
CARAMELISED ONIONS. Heat butter and oil together in a frying pan on medium. Saute onion for 6-8 minutes, until tender. Stir in golden syrup and vinegar. Cook, stirring, on low for 4-5 minutes, until caramelised. Allow to cool.
Sift flour into a large bowl. Rub in butter lightly using fingertips, until mixture resembles breadcrumbs.
Make a well in centre of dry ingredients. Add combined pumpkin, buttermilk, golden syrup, egg, thyme and caramelised onions. Season to taste.
Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not overmix.
Turn onto a floured surface. Knead lightly. Press out to form a round about 2cm thick. Using a 6cm cutter, cut into 16 rounds.
Place close together on tray. Brush with extra buttermilk. Bake for 20-25 minutes or until scones sound hollow when tapped. Cool on a wire rack. Serve with cheese and tomato chutney.