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!
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- Jon, 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:
Have a great week ahead and enjoy all the pumpkins!
Delicious savoury scones made with pumpkin and cheese.
- 150 g pumpkin or butternut squash flesh (cut into small pieces)
- 225 g self-rising flour (plus extra for dusting)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp mustard powder
- 1/2 tsp 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 2/3 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!
*You will need 6cm plain or crinkle pastry cutter
*Scones are best served straight after baking, but they will keep in the airtight container for up to 24 hours.
*Overworking your dough can make scones tough, so use the dinner knife rather than your hands when mixing in the pumpkin and the milk.
*Do not twist your cutter when cutting out the scones. Press straight down, to ensure an even rise of the scones.