These Pumpkin and Cheese Scones are so delicious light and fluffy, such a lovely Autumn recipe

 

My Dad has had a great harvest of pumpkins and squash this year so I have been lucky enough to have some lovely fresh produce to play with for some new recipes. 

 

Pumpkin & Squash is so lovely and versatile to cook with, I already have pumpkin soups and salads but wanted to share some new ideas. Adding pumpkin to scones adds such a lovely earthy sweetness and add to that a combo of some extra flavours and a bunch of cheese, there is so much to love. 

 

These are lovely served hot with a generous spread of butter or as a side to one of my lovely soups. Scones are always best served the day they are made, if you make them the same size as I have done in this recipe makes six scones. 

 

All you will need is:

Please scroll down for the full recipe and method in the printable recipe card

• Pumpkin or Squash

• Plain White Flour

• Baking Powder 

• Salt

• Cumin

• Nutmeg

• Rosemary, dried

• Butter

• Cheese

• Milk

 

The method is lovely and simple, the first step is to cut up the pumpkin, there are a few ways to do this. The first is to throw your pumpkin on the concrete, a lovely satisfactory and easy way to break it up!

Or you can carefully cut it using a large heavy sharp knife, I use a similar technique to this video – above all please take care cutting pumpkins! 

 

Then in a small amount of water you want to boil the pumpkin on the stove top until it is just soft enough to mash. Mash it after draining and allow it to cool while you prepare the scones

Then like a normal scone add the flour, baking powder, salt, cumin, nutmeg and dried rosemary and mix well to combine. Then add cold cubed butter into the flour mixture. 

 

With the cold butter you rub this between your finger tips until all the butter is incorporated and the flour resembles fine breadcrumbs, then add some grated cheese and mix well. 

Heat the milk briefly in the microwave until warm then add it to the mashed pumpkin and mix it gently. Then pour this into the flour mixture and using a bread and butter knife cut the pumpkin mix into the flour. 

 

Once it is almost fully incorporated use clean hands to fold the dough together to form a smooth ball of dough. Then on a lightly floured bench gently press the scone dough into a rectangle shape, then cut into 6 even pieces.

Alternatively cut into triangles or use a circular cutter to form the shape you like.

 

Then place onto a greased tray, brush with a little milk and top with some more grated cheese then bake until golden and the sides of the scone sounds hollow once tapped. 

 

Scones are best served warm and freshest on the day they are baked. You can freeze them also, make sure they are stored in an airtight container so do not get any ice or freezer burn.

 

If you love cooking with pumpkin be sure to check out my other recipes

Roasted Butternut Pumpkin Salad

Slow Cooker Pumpkin Soup

Thai Pumpkin Soup – coming soon

 

Onto the recipe for Pumpkin & Cheese Scones

This recipe has been adapted from a recipe by Anna Banana! Great name for a blog. 

I hope you love this recipe as much as I do! I will think of you enjoying a warm scone lathered in butter on a sunny winters day. Let me know what you think in the comments below. 

 

 

Thank you so much for stopping by to check out this recipe. If you are not already please do follow me on Facebook and Instagram for more delicious ideas.

Happy Baking!

Anna

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