Butternut scones with cheese and chives
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Course
Baked Goods
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Cuisine
British
Butternut scones with cheese and chives
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An easy butternut scones recipe with cheese and chives.
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Ingredients
- 350 grams butternut peeled and cut up into cubes
- 2 1/2 cups self raising flour
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup grated gruyere
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 TBsp finely chopped chives
- 1/2 cup (125ml) buttermilk
eggwash
- 1 egg yolk
- 1 Tbsp buttermilk
- 3 Tbsp sunflower or pumpkin seeds optional for the top
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Instructions
- Preheat the oven to 200 C (400 F)
- Steam the butternut in a metal basket or sieve over boiling water (lid on). Cook for 10 - 15 minutes until soft. Set aside to cool and dry off in the air. Blend in a food processor or with an immersion blender until smooth (you could also mash by hand)
- Mix the flour, cheese, chives, salt and pepper in a bowl.
- Add the buttermilk and butternut puree to the dry mixture and using a knife lightly mix it until it is just combined.
- Turn the mixture out onto a lightly floured surface and knead slightly to form a dough.
- Press the dough down to about 4-5cm and cut the scones using a 5 - 6cm cookie cutter and place on a baking sheet lined with silicone or baking paper.
- Mix the egg yolk and extra buttermilk together and brush the tops of the scones (NOT the sides)
- Sprinkle on the seeds, and bake in the oven for 20 - 25 minutes until golden brown.
Notes
- Store any leftover scones for a few days in a sealed container. Alternatively, freeze them in a Ziploc bag soon after being baked.
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