ROYAL BITES!

This high tea is fit for royalty

SCONES TWO WAYS 
MAKES 12 PREP 15 MINS COOK 20 MINS

1 Preheat oven to 220°C. Lightly grease and flour an oven tray.

2 In a large bowl, sift flour. Using your fingertips, rub in butter until mixture resembles breadcrumbs. In a second bowl, place half the mixture. Stir grated cheese into one bowl and icing sugar into the other. Make a well in each.

3 Add half the milk to each bowl. Mix with a flat-bladed knife to a soft, sticky dough. Turn onto a lightly floured surface. Knead both gently until just smooth.

4 Pat each into a 3cm-thick round. Cut each into 6 rounds using a 5cm round cutter. Place each together on tray. Brush tops with extra milk.

5 Bake 12-15 mins until golden and sound hollow when tapped. Transfer to wire rack to cool.

RICOTTA 6 PUMPKIN

Meanwhile, in a frying pan, heat oil on high. Cook pumpkin, tossing occasionally, 5-10 mins until golden and tender. Cool. Mash roughly and stir ricotta, parmesan and nutmeg through.