Caraway and pumpkin with feta scones

Preheat oven to 220C. Line a baking tray with baking paper.

Place flour in a large bowl. Use your fingertips to rub butter into flour until mixture resembles fine breadcrumbs. Add feta and toss to combine. Make a well in the centre.

Pour the buttermilk and pumpkin into the well. Use a round-bladed knife to stir until a soft, sticky dough forms. Turn dough out onto a lightly floured surface. Knead gently until just combined and almost smooth. Gently pat out to 3cm-thick disc. Use a 6cm round pastry cutter to cut out scones. Press leftover dough together, repeat to make 16 scones.

Place scones, just touching, on prepared tray. Lightly brush with any remaining buttermilk and sprinkle with caraway seeds. Bake for 15 minutes or until golden brown and scones sound hollow when gently tapped. Serve hot or at room temperature with extra butter.