3 cups flour, all purpose
6 tsp baking powder
1/2 tsp salt
50g butter, cubed
1 cup grated cheese
100g Barker's Professional Pumpkin, Carrot & Turmeric Breadshot Filling
Combine the flour, baking powder, salt and butter in a bowl.
Cut the butter through the flour mixture with 2 knives.
Pipe a spiral of Barker's Professional Pumpkin, carrot & Turmeric Breadshot Filling over the top of the flour mixture.
Add the grated cheese.
Add the milk and mix together by hand until all the ingredients come together in a large ball – avoid overmixing.
Using a scone cutter, cut out the scones. Place on a tray and egg wash.
Sprinkle each scone with some grated cheese.
Bake at 200⁰C for approximately 10 minutes.
Rotate the tray and bake for another 5 to 8 minutes, or until golden brown.