These Pumpkin & Cheese Scones are a delicious savory treat which combine flour and buttermilk with cream, rosemary and Cheddar cheese to make a super tasty snack. I love to serve these scones warm with cheese or slathered with salted butter.
Start by combining flour, salt, and sugar before grating butter into the mixture. Rub all ingredients together until fully combined. In a small jug, mix together buttermilk, pumpkin, and cheese. Combine wet ingredients with the dry. Once the mixture comes together, flatten to a thickness of 1 inch. Sprinkle the top with flour and use a cookie cutter to cut out circles. Bake in the oven and serve warm with sour cream or salted butter.
To make Pumpkin & Cheese Scones, you will need the following ingredients:
Preheat the oven to 390 °F.
Drizzle the pumpkin flesh with olive oil. Place in the preheated oven for 25-30 minutes until tender. Once the pumpkin is cooked, cool to room temperature. Scoop the flesh out of the skin and mash until a puree forms.
Line a baking sheet with parchment paper.
Combine 2 cups of self-rising flour with 1 tablespoon of caster sugar and a pinch of salt. Grate 60 grams of frozen butter into the mixture and rub together using your fingers. Do not overwork the ingredients, it’s ok if a few lumps remain.
Mix together ¼ cup of buttermilk, ½ a cup of pumpkin puree, and 40 grams of cheese. Add the wet mixture to the flour and gently combine with a wooden spoon until it is just mixed.
Bring the dough together into a ball. Place on a floured surface and flatten to a thickness of about 1 inch.
Sprinkle the top with flour and, using a cookie cutter, cut out scones until no more dough remains.
Brush the tops of the scones with some milk.
Bake the scones in the oven for 15 minutes.
Serve warm with a spoon of sour cream on top.
These Pumpkin & Cheese Scones are delicious savory treats. Don’t forget to tag #CookMeRecipes if you bake these!
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