Pumpkin Parmesan & Thyme Scones

Heat the oven to 200°C. Spread the pumpkin pieces in a roasting tray and drizzle with a little oil. Season with salt and pepper. Place in the heated oven and roast for 20–25 minutes until tender.

Mash the pumpkin well in the roasting tray or a bowl, then leave to cool completely. Line a baking tray with baking paper.

Sift the flour and ½ teaspoon of salt into a bowl and add the butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Use a table knife to mix the mashed pumpkin into the flour mixture. Mix in the parmesan, thyme and a good grating of nutmeg, then add just enough of the buttermilk to bring together and make a soft dough.

Turn out onto a lightly floured worktop and form the dough into a ball, then pat it out to about 3cm thickness. Cut out scones. Arrange on the baking tray. Brush the top of the scones with milk. Place in the heated oven and bake for about 12 minutes until risen and golden. Transfer to a wire rack to cool. Serve with butter.