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Butternut scones with cheese and chives
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Butternut scones with cheese and chives

An easy butternut scones recipe with cheese and chives. 

Prep Time
15 mins
Cook Time
50 mins
Course: Baked Goods
Cuisine: British

Ingredients

  • 350 grams butternut squash peeled and cut up into cubes
  • 2 1/2 cups self-raising flour
  • 1/2 cup Parmesan Cheese finely grated
  • 1/2 cup gruyere cheese grated
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 TBsp chives finely chopped
  • 1/2 cup buttermilk
eggwash
  • 1 egg yolk
  • 1 Tbsp buttermilk
  • 3 Tbsp sunflower seeds optional for the top, or pumpkin seeds

Instructions

    Cup of Yum
  1. Preheat the oven to 200 C (400 F)
  2. 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)
  3. Mix the flour, cheese, chives, salt and pepper in a bowl.
  4. Add the buttermilk and butternut puree to the dry mixture and using a knife lightly mix it until it is just combined.
  5. Turn the mixture out onto a lightly floured surface and knead slightly to form a dough.
  6. 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.
  7. Mix the egg yolk and extra buttermilk together and brush the tops of the scones (NOT the sides)
  8. 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.