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Easy Butternut scones with cheese and herbs

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.

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 10
Course: Baked Goods
Cuisine: British

Ingredients

  • 350 g butternut peeled and cut up into cubes
  • 2 1/2 cups self raising flour
  • 1 cup mature cheddar grated
  • 1/2 t salt
  • 1/2 t black pepper
  • 4 T finlely chopped herbs rosemary, basil, thyme
  • 1/2 cup buttermilk
  • Egg wash
  • 1 egg yolk
  • 1 Tbsp buttermilk

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 using a potato masher)
  3. Mix the flour, cheese, herbs, salt and pepper in a bowl.
  4. Add the buttermilk and butternut puree to the dry mixture and 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. 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