50 ways with scones

By MSN NZ staff

Scone-lovers rejoice – a new recipe book has hit shelves featuring 50 different variations of this family favourite.

Food writer Genevieve Knights' book Scones includes traditional recipes everyone will love and some modern interpretations that will be great for entertaining.

There are savoury and sweet recipes, plus some great "scone secrets" that will ensure you bake the perfect batch every time.

With Mother's Day coming up next weekend, this book is the perfect gift for someone who enjoys baking. Or buy it for yourself and surprise your mum with some lovely scones for lunch on Sunday.

We love the Pumpkin & Parmesan Scones. The pumpkin gives the scones a soft, yummy texture and they are perfect served with soft cheeses such as brie, blue or goat's cheese.

Pumpkin & Parmesan Scones

100g pumpkin, seeded and skinned
200g flour
2 teaspoons baking powder
1/2 teaspoon salt
80g quality grated Parmesan
100g pumpkin seeds
80-100mls cream

Preheat the oven to 220C. Place the pumpkin into a microwave proof dish, cover and microwave on high for 8 minutes. Leave to cool to room temperature, then mash. Sift the flour, baking powder and salt into a medium-sized bowl. Add the cooled pumpkin, Parmesan, pumpkin seeks and cream. Using a fork, stir to combine. Place onto a lightly floured surface and knead a couple of times to work into dough.

Roll out to 1cm thick. Uisng a 5cm round cookie cutter, cut circles from the dough and place on a lightly floured baking tray. Knead back together any leftover dough and repeat the process. Baking for 6-8 minutes until golden brown.

Scones is available from Whitcoulls, Paper Plus, The Warehouse and other book stores. RRP is $24.95.