- 350 g pumpkin, (peeled and cut into 1-2cm cubes)
- 500 g water
- 50 g mozarella, (cut into 1-2cm cubes)
- 80 g parmesan, (cut into 1-2cm cubes)
- 380 g self-raising flour, (plus extra if needed)
- 1 tbsp caraway seeds, (plus extra for sprinkling)
- 130 g buttermilk, (plus 1Tb extra for glazing)
- 200 g ricotta cheese
- 1 egg yolk
- sea salt and cracked black pepper
Recipe is created for
Preheat oven to 200˚C. Lightly grease a 28cm pie dish or ovenproof cast-iron pan.
Arrange pumpkin evenly in Varoma dish and place lid on. Add water to the TM bowl, insert Varoma and steam pumpkin 15-20 minutes/Varoma/speed 2 or until cooked through. Set Varoma aside and allow pumpkin to cool. Rinse TM bowl with cold water and dry thoroughly.
Add mozzarella to clean and dry TM bowl and grate 8 seconds/speed 8. Set aside.
Add parmesan to the TM bowl and grate 10 seconds/speed 10. Add flour, caraway seeds, salt and pepper and combine 10 seconds/speed 4. Set dry ingredient aside.
Place cooled, cooked pumpkin into TM bowl and puree 4 seconds/speed 6. Scrape down and repeat if necessary. Add buttermilk and reserved dry ingredients. Mix 5 seconds/speed 6. Set dial to and 10 seconds until just combined. Turn dough out onto a Thermomat or a lightly floured bench and knead gently to form a smooth dough. Add a little extra flour if dough is too sticky but do not overwork.
Divide the dough in half and roll out first half so that it fits nicely into the base of the pie dish or pan. Rub flour on rolling pin as needed. Crumble or spread ricotta over base and sprinkle evenly with mozzarella. Roll out second half of dough, place on top of filling and press edges gently to seal. Score the scone into wedges with a sharp knife.
Combine egg yolk and extra buttermilk in a small bowl and brush over the top of the scone. Sprinkle with pumpkin seeds, extra caraway seeds, salt and pepper and bake for 20-25 minutes or until cooked through and golden. Serve warm.
Serve with a lovely hot soup or your favourite casserole or stew. To save time, cook the soup while you are steaming the pumpkin for the scone. This scone is also delicious served cold at a picnic or BBQ.
Freeze leftover eggwhite or use in fruity dream or sorbet.
Original recipe from Issue 69 Donna Hay Magazine. Adapted for Thermomix by Erica Noble.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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