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
- 60–100ml buttermilk
- milk, for brushing
- salt and black pepper
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.