Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Butternut squash and cheddar scones
Makes 6-8 Cakes, Bread and Pastries
Ingredients
- 200g frozen butternut squash (or pumpkin), frozen or fresh
- 350g plain flour, plus extra to dust
- 2tsp baking powder
- 1/2tsp bicarbonate of soda
- 1tsp fine sea salt
- 50g cold salted butter, cubed
- 100g mature cheddar of similar hard cheese, grated
- 3tsp dried rosemary
- 70ml double cream
- 1 medium egg, beaten, to brush (optional)
- fresh rosemary, to garnish (optional)
Method
If using frozen squash or pumpkin, boil it for around 10 minutes until totally soft, then drain and mash to make a purée. If using fresh, roast until total cooked, remove the skin and mash.
Preheat the oven to 220C/200C F/Gas 7 and line a baking sheet with baking paper. Put the flour, baking powder, bicarbonate of soda, salt and mashed squash or pumpkin in a large bowl and quickly mix together, then add the butter and rub together with your fingertips until the mixture is evenly dispersed with pea-sized pieces of butter. Add the cheese, rosemary and cream and use a knife to bring everything together.
Tip the dough on to a floured surface and bring it together into a rough rectangle, then cut it into 3 pieces. Stack the pieces on top of one another and roll the dough out a little, then repeat the stacking. Roll the dough out to a thickness of 2.5-4cm and cut out 6-8 rounds using a 6cm fluted cookie cutter (or use a smaller cutter to make around 8). Put the rounds on a plate or small tray and freeze for 10 minutes.
Brush the beaten egg, if using, over the scones, add a little piece of fresh rosemary, if using, and transfer to the prepared baking sheet. Bake in the oven for 12-15 minutes until golden.
Remove from the oven and transfer to a wire rack to cool. If not serving immediately, the scones will keep well for up to 5 days in an airtight container.
Advertisement