Easy Butternut scones with cheese and herbs
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Unrated
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Prep Time
25 mins
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Cook Time
50 mins
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Total Time
50 mins
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Servings
10
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Course
Baked Goods
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Cuisine
British
Easy Butternut scones with cheese and herbs
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These fluffy, cheese and delicious scones are made using cooked pumpkin in the dough. They are perfect with butter or cheese as a snack or served with soup.
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Ingredients
- 350 g butternut squash peeled and cut up into cubes
- 2 1/2 cups self-raising flour
- 1 cup cheddar cheese grated, mature
- 1/2 t salt
- 1/2 t black pepper
- 4 T herbs rosemary, basil, thyme, finely chopped
- 1/2 cup buttermilk
- egg wash
- 1 egg yolk
- 1 Tbsp buttermilk
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 using a potato masher)
- Mix the flour, cheese, herbs, salt and pepper in a bowl.
- Add the buttermilk and butternut puree to the dry mixture and 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)
- Bake in the oven for 20 - 25 minutes until golden brown.
Notes
- * You could mix up the cheeses and add Parmesan or Gruyere or a combination of these two
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