These savoury pumpkin scones are moist and tender and have a bread-like texture. They are a great lunch with a green salad.
I roasted my pumpkin, it was the last of last year's crop so quite dry and didn't need any draining. After scraping it off the skin I mashed it still with the brown bits on the outside for extra roasted flavour. Didn't have roasted peppers so used 1/2 red pepper cut into small cubes then microwaved them for 20 secs so they weren't raw. Because my pumpkin was dry I put in a couple of extra sploshes of milk. The recipe says 'better warm' but I'm on my second piece the day after, sliced through with some olive oil spread on - delicious - 06 May 2015 (Review from Allrecipes UK & Ireland)