Nici Wickes: Pumpkin, bacon & feijoa scones

<p>Is this the ultimate ANZAC scone? I’m marrying up our favourite fruit – feijoas – with Aussie’s favourite scone – pumpkin! And it’s a winner. </p> <p>Makes 10 large scones </p> <ul> <li>¾ cup pumpkin pulp (see note)</li> <li>½ cup chopped feijoas</li> <li>3/4 cup plain yoghurt (or use ½ cup milk + ¼ cup cream)</li> <li>3 cups self-raising flour</li> <li>1 tsp baking powder</li> <li>60g butter, chilled</li> <li>½ tsp sea salt</li> <li>2 rashers of bacon, diced</li> <li>75g parmesan, grated</li> </ul> <ol> <li>Preheat oven to 200 C. Line a tray with baking paper.</li> <li>Whisk pumpkin pulp with yoghurt (or milk &amp; cream) until incorporated. Stir in the chopped feijoas.</li> <li>In a large bowl combine flour and baking powder and grate in chilled butter. Pour in pumpkin mixture, season and stir to combine with a butter knife.</li> <li>Turn out onto a lightly floured surface and knead briefly and gently until it comes together in a smooth dough. Press out to form a 3cm-thick rectangle. Cut into 10 pieces and transfer each to the tray. Toss the bacon and parmesan together and sprinkle over each scone bake for 15-20 minutes or until golden brown.</li> <li>Serve warm slathered with butter.</li> </ol> <p><strong>Nici’s note: </strong></p> <p>For ¾ cup pumpkin pulp, halve a small butternut pumpkin lengthwise, scoop out seeds and discard. Roast halves, cut side up, until soft. Scoop cooked flesh from skin and puree with a stick blender or mash well with a fork. </p><p>See <a href="https://omnystudio.com/listener">omnystudio.com/listener</a> for privacy information.</p>