Step 1 Preheat oven to 200°C. Steam or microwave pumpkin pieces until tender; leave to cool slightly, then mash with a fork. Combine mashed pumpkin with egg and milk in a medium bowl.
Step 2 Combine flour with chia seeds and rosemary in a mixing bowl. Add pumpkin mixture stir until dough just combines. Turn dough out onto a floured work surface, then shape into a 3cm-deep round by hand.
Step 3 Cut 10 rounds from dough with a 5.5cm biscuit cutter. (Use offcuts for the last 2 scones.) Put rounds on a floured baking tray and bake for 12–14 minutes, or until risen.
Step 4 Spread 1 tablespoon ricotta onto each scone and serve.
Pump up the veg! Add 1/2 cup grated zucchini or carrot to mixture in step 1.
You can serve these scones warm or at room temperature.
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