Roast Pumpkin Scones
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.
|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|
|milk, for brushing|
|salt and black pepper|
You will need 1 X 6CM fluted cutter.
YOU WILL NEED: 1 X 6CM FLUTED CUTTER
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.
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.
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.
Place in the heated oven and bake for about 12 minutes until risen and golden. Transfer to a wire rack to cool.