Instructions

1. 1
   Preheat oven to 220°C (430°F).
2. 2
   Combine the flour, milk powder, onion and nutmeg.
3. 3
   Fold in the pumpkin, buttermilk and mineral water to make the dough.
4. 4
   Pat out the mixture onto a lightly floured board and roll out to a thickness of about ⅝ inch.
5. 5
   Using a 2-inch scone cutter, press out 12 rounds.
6. 6
   Place these on a lightly floured baking tray and bake at 220°C for 12–15 minutes or until golden.
7. 7
   Serve with dollops of cottage cheese or butter.