Recipes>Pumpkin Recipes
Roast Pumpkin Scones
by Lizzie Kamenetzky from The Great British Bake Off: Winter Kitchen
Easy
Makes 8–9 scones
Enjoy the autumnal flavour combination of pumpkin, sage and cheese in this savoury scone recipe from The Great British Bake Off Winter Cookbook.
Discover more delicious Pumpkin recipes
From spiced pies to creamy soups
From the book
The Great British Bake Off: Winter Kitchen
Lizzie Kamenetzky
Buy From
Introduction
The flavours of pumpkin and sage with a little hit of cheese are sublime together. These scones are best eaten warm, smothered in butter. Try them for breakfast or serve with soup.
Tags
Ingredients
| 200g | pumpkin or squash flesh, cut into small pieces |
|---|---|
| a drizzle of olive oil | |
| 225g | self-raising flour, plus extra for dusting |
| 40g | cold unsalted butter, diced, plus extra for greasing |
| 25g | Cheddar cheese, grated |
| leaves from a sprig of fresh sage, finely chopped | |
| freshly grated nutmeg | |
| 60–100ml | buttermilk |
| milk, for brushing | |
| salt and black pepper |
Essential kit
You will need 1 X 6CM fluted cutter.
Method
YOU WILL NEED: 1 X 6CM FLUTED CUTTER
STEP 1 Heat the oven to 200°C/400°F/gas 6. Spread the pumpkin pieces in a roasting tray and drizzle with a little oil. Season with salt and pepper. Place in the heated oven and roast for 20–25 minutes until tender. Mash the pumpkin well in the roasting tray or a bowl, then leave to cool completely.
STEP 2 Grease a baking sheet with butter. Sift the flour and ½ teaspoon of salt into a bowl and add the butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Use a table knife to mix the mashed pumpkin into the flour mixture. Mix in the Cheddar, sage and a good grating of nutmeg, then add just enough of the buttermilk to bring together and make a soft dough.
STEP 3 Turn out onto a lightly floured worktop and knead briefly until smooth. Form the dough into a ball, then pat it out to about 3cm thickness. Stamp out scones with a 6cm fluted cutter, gathering up the trimmings and kneading them together to make more scones. Arrange on the greased baking sheet. Brush the top of the scones with milk.
STEP 4 Place in the heated oven and bake for about 12 minutes until risen and golden. Transfer to a wire rack to cool.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Pumpkin Recipes
View all
Marbled Pumpkin Gingersnap Tart
by Deb Perelman from The Smitten Kitchen Cookbook
Jane’s Patisserie’s Pumpkin Pie
by Jane Dunn from Jane’s Patisserie Everyday
Marbled Pumpkin Gingersnap Tart
by Deb Perelman from The Smitten Kitchen Cookbook
Jane’s Patisserie’s Pumpkin Pie
by Jane Dunn from Jane’s Patisserie Everyday
More Autumn Recipes
View all
Kerala Beef Stew
by Xavier Bramble from Stews: One-Pot Comfort Food From Around The World
Ital Stew
by Xavier Bramble from Stews: One-Pot Comfort Food From Around The World
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
