Delicious pumpkin scones with cheese, beautifully simple recipe to celebrate the pumpkin season! These savoury scones are great as a side dish or on their own!
Here we are, back to Monday again!
And as the weather starts to turn cold and rainy, we all start to crave homemade baked goodies. Plus it's pumpkin season, and I have not yet posted any recipes with pumpkins (this year), so I thought I better get my act together. So, ladies and gents, let me present you with today's recipe for pumpkin scones with cheese!
Savoury pumpkin scones with cheese- delicious treat!
Now, if you never tried savoury scone before, you are up for a treat. They are absolutely delicious and ideal for the quick morning or afternoon snack with a cuppa. And if you ask me, I actually prefer savoury scone to a sweet one... Unfortunately, I can't say the same about my other half, who being Scottish, and self-proclaimed master of scones, strongly disagrees with the idea of the cheese in the scone. But each of their own, I will stick to my guns and highly recommend you to give this recipe a go.
I wasn't really that familiar with the idea of scones, until I've moved to the UK. I knew they were served during traditional cream tea with jams or clotted cream. I've seen them in the movies and period dramas. And I always thought that they look really tasty. But I never actually tried one. And back then, it did not occur to me to make one myself...
Then, one Sunday afternoon, few years ago, my other half, aka self-proclaimed scones master, declared that he is 'off to the kitchen to make some scones'. And I would lie, if I said I was not excited about the prospect of finally trying a lovely, traditional and homemade scone straight from the oven. Well, I wish I could tell you that after what seemed like an eternity in the kitchen, he came back with beautifully risen, puffy and soft scones, ready to be stuffed with all that jam and clotted cream. But what he presented me with, was nowhere near to that description...
This 'scone' was flat as a pancake, and it turns out, it was made out of potatoes. This was definitely not the scone I've had in mind. Turns out, that he made what is called a tatties, traditional Scottish potato scones. And jam and clotted cream do not really go well with it (trust me, I've tried). It wasn't bad, don't get me wrong, but it just wasn't the scone I was hoping for...
After that, I forgot about scones for another couple of years. And then my friend took me out for a cream tea in the one of the nearby garden centres. Fabulous selection of posh sandwiches, biscuits, cakes and scones! And this time, the scones looked like the ones in the movies! I really enjoyed them, and they did live up to my expectations. Strawberry jam and clotted cream were like a combo made in heaven for that bread roll. My curiosity was satisfied, and I felt like a true local now, having tried the classic afternoon tea with all the trimmings.
And once again, after that, I forgot about them. Until earlier this month. I saw the recipe for cheese scones in one of my favourite food magazines, and I knew that I had to try them. But as it is pumpkin season, and my kitchen is bursting with all the squashes and pumpkins (yup, I may have gone a bit OTT at the farmers market, again!), I really wanted to incorporate pumpkin to this recipe. And it did not disappoint! Adding pumpkin will result in a delicious taste and texture, and it works superb with added cheese. The sweet hints of pumpkin and savoury, slightly salty cheese flavours compliment each other really well in these pumpkin scones. Perfect combination, if you ask me.
So much so, that after making them for the first time earlier this month, I've made 3 other batches over the last few days, and they were all gone within the minutes. What I like about this recipe for pumpkin scones with cheese, is the fact that the whole thing can be prepared, baked and gone within 30 minutes (trust me!). They are stupidly easy to make, and I'm pretty sure, that I will not forget about them for another number of years, like I did with traditional scone...
Pumpkin and cheese scones are meant to be served while still warm, ideally straight from the oven. They taste great on their own, or with a bit of butter. You can also experiment with other fillings for them, like marmite or fig jam, or even soft cheese.
Other pumpkin recipes on the blog:
Roasted Vegetable Salad with Millet
Have a great week ahead and enjoy all the pumpkins!
Pumpkin Scones with Cheese
- 150 g pumpkin or butternut squash flesh (cut into small pieces)
- 225 g self-rising flour (plus extra for dusting)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon ground cumin
- 55 g chilled butter (or vegan spread) (cubed)
- 100 g cheddar cheese (or vegan substitute) (finely grated)
- 60 ml warm almond milk (or any other milk) (plus extra for brushing)
- Place your baking sheet in the oven and heat the oven up to 220C (200C fan).
- Put the pumpkin pieces into a medium saucepan and just cover with water. Bring to the boil and simmer for 10 minutes until just tender. Drain and mash well with a fork. Set aside to cool.
- Sift the flour, salt, baking powder, mustard powder and cumin into a large bowl. Add the butter and rub it in with your fingertips until the mixture has a texture of the fine breadcrumbs.
- Add ⅔ of the grated cheese to the mixture.
- Add warm milk and pumpkin puree to the bowl and using a dinner knife, mix everything quickly. Bring the mixture together quickly with your hands into a smooth ball and place on a lightly floured surface.
- Using the heel of your hand, gently press out the mixture to roughly about 2.5cm thick. Using your cutter, cut out 4 scones. Gently press the offcuts together and cut out 2 more scones.
- Brush the top of the scones with some milk and sprinkle with the remaining cheese. Take out hot baking sheet from the oven and place your scones on it, making sure they are spaced out. Bake for about 12- 15 minutes until golden and cooked through.
- Remove from the oven and enjoy while they are hot!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Do you think it would be possible to just use 150g of canned pumpkin? Looking forward to making these!
I think it will work, but I’ve never tested this recipe with canned pumpkin. I would love to know the results!
Hi Anna could you please convert the measurements into cups cause I'm pretty new to baking, I'm not sure how to measure without relying on my measuring cups lol I can't wait to try this!!!😍 thanks
Hi Hope, thanks for stopping by! I have converted the units to include cup measurements. If you look at the recipe card, just below all of the ingredients, there is a button saying 'Metric- US Customary', just click on that and it should convert the units for you. Hope this helps, but let me know if you have any other questions. Happy baking!
Easy and delicious recipe! My whole family loved them!
The fact that your whole family loved this recpe makes me the happiest person on earth!
Thank you so much!!!!
I'm so glad I came across your website and this recipe! Looks just perfect for this time of the year, and I can only imagine how wonderful they will taste with a cup of tea! Can't wait to give this a go!
And I'm even happier to see you here! These scones are just perfect with your cuppa, and I really hope you get a chance to try them! Let me know if you do!
Outstanding! Tried this yesterday after seeing the recipe on Foodgawker.
One of the best scones ive ever had, the pumpkin is not overpowering, which I really liked, great result!
Thanks for sharing!
Thanks so much Tom!
I'm so happy to hear that you have tried and enjoyed this recipe! Made my day!
Tania | Fit Foodie Nutter
What a fabulous idea adding pumpkin to the scones, Anna! Your scones would be a perfect addition to a posh afternoon tea. I really must give this one a go - I'm sure they taste delicious and no doubt they'll be gone in less than 30 minutes... PS I've never tried the Scottish scones with potatoes before - you might have to ask Jon for that recipe as I'm really intrigued now:) xxx
Tania! I will ask Jon to write it down and give it to you in person 😉
Thank you so much lovely lady, and we should do the posh tea together!
What a great spin on a scone! I absolutely love the idea of adding pumpkin to them!!! Really looking forward to trying this one out! Thanks for sharing!
Thanks Kate! I wasn't sure about the pumpkin to start off with, but once I've tried them, I knew it was a good decision 😉 really happy to hear you will be trying them out! Let me know how did you like them!
These SERIOUSLY look incredible. Like, beyond incredible. The perfect fall recipe!
Thank you so much Karly!
I was really happy with the way they've turned out, and adding pumpkin makes it ideal for this time of the year!
I hope you get to try them, because they taste even better than they look!