When we think of scones, we always think of sweet English high tea with cream and jam. Why? These savoury scones are made with pumpkin and filled with creamy avocado and sweet sour red onion relish. For all our piquant desires.
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White balsamic vinegar
Heat the oven at 180 Celsius degree.
Grate the pumpkin.
In a mixing bowl, mix the pumpkin with flour, baking powder, oil, rosemary and water. Add salt and pepper to your taste.
Make rough balls of 3 cm. Put them on an oven tray.
Bake about 20 minutes.
Meanwhile make the red onion relish: Cut the red onion in very thin slices. Transfer into a bowl. Add ½ tsp salt. Knead a couple of seconds. Add the white balsamic vinegar. Leave for 15 minutes.
Slice very tin or mash the avocado. Add salt and pepper.
When the scones are ready. Let them cool down 10 minutes. Cut into 2 halves. Spread first with avocado and then with red onion relish on the scones.