for 16 pieces

Dough

350 g	white flour
150 g	squash (e.g. butternut), peeled, roughly grated
2 tbsp	pumpkin seeds, coarsely chopped
1 tsp	salt
2 tsp	baking powder
90 g	butter, cold, cut into pieces
½ dl	milk
2	eggs, beaten

Shape

2 tbsp

milk

Filling

200 g	cream cheese
1 tbsp	pumpkin seed oil
2 pinch	cayenne pepper
¼ tsp	salt

How it's done

Dough

Mix the flour, squash, pumpkin seeds, salt and baking powder in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the milk and eggs, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Shape

On a lightly floured surface, roll out the dough to approx. 1.5 cm thick, cut out circles (approx. 6 cm in diameter), place on a baking tray lined with baking paper, brush with a little milk.

Bake

Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave to cool on a rack.

Filling

Mix the cream cheese and pumpkin seed oil, season, serve with the scones.

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