Savory Pumpkin Scones

Sift the self-rising flour into a large mixing bowl and stir in the skim milk powder and ground nutmeg until evenly combined.

Add the cold pumpkin to the flour mixture and use a pastry cutter or fingertips to work it into the flour until the mixture resembles coarse breadcrumbs.

Stir the chopped spring onions into the pumpkin and flour mixture until well distributed.

Combine the buttermilk and natural mineral water in a small bowl, then pour into the flour mixture while stirring gently with a fork until a soft dough just comes together.

Turn the dough out onto a lightly floured surface and knead gently 4-5 times until it comes together, being careful not to overwork it.

Shape the dough into a disk about ¾ inch thick and use a sharp knife to cut it into 4 equal wedges, similar to cutting a pie.

Place the scones on a parchment-lined baking sheet, spacing them about 2 inches apart.

Bake in a preheated 425°F (220°C) oven for 16-18 minutes until the scones are golden brown on top and a toothpick inserted into the center comes out clean.

Remove the scones from the oven and allow them to cool for 2-3 minutes on the baking sheet before transferring to a serving plate.

Serve the warm scones with cottage cheese or butter on the side if desired.