butternut scones with cheese and herbs {video}

butternut scones with cheese and herbs {video}

You know those golden recipes you keep making again and again which are too good not to share more than once? Well this is one of those recipes. I have made these scones using pumpkin, Parmesan and thyme, and a version with butternut and chives and they were both fabulous. I love them so much I decided to make them again using a mixture of herbs and I think these may be my favourite. I used a combination of rosemary, basil and thyme to give these savoury cheese scones a strong herbaceous kick.  

butternut scones with cheese and herbs

I chose this recipe to make a recipe film in collaboration with the very talented Cape Town photographer and filmaker Jonathan Tait. He shoots naturally and intuitively, and I’m so thrilled to have had the opportunity to make this film together. I think its beautiful. The video was edited by Jonathan and Eden Weiss. 


Recipe – makes 10 – 12 scones

Easy Butternut scones with cheese and herbs
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Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
  1. 350g butternut, peeled and cut up into cubes
  2. 21/2 cups self raising flour
  3. 1 cup mature Cheddar, grated
  4. 1/2t salt
  5. 1/2t black pepper
  6. 4T finlely chopped herbs (rosemary, basil, thyme)
  7. 1/2 cup buttermilk
  8. eggwash
  9. 1 egg yolk
  10. 1T buttermilk
  1. Preheat the oven to 200 C (400 F)
  2. Steam the butternut in a metal basket or sieve over boiling water (lid on). Cook for 10 - 15 minutes until soft. Set aside to cool and dry off in the air. Blend in a food processor or with an immersion blender until smooth (you could also mash by hand using a potato masher)
  3. Mix the flour, cheese, herbs, salt and pepper in a bowl.
  4. Add the buttermilk and butternut puree to the dry mixture and lightly mix it until it is just combined.
  5. Turn the mixture out onto a lightly floured surface and knead slightly to form a dough.
  6. Press the dough down to about 4-5cm and cut the scones using a 5 - 6cm cookie cutter and place on a baking sheet lined with silicone or baking paper.
  7. Mix the egg yolk and extra buttermilk together and brush the tops of the scones (NOT the sides)
  8. Bake in the oven for 20 - 25 minutes until golden brown.
  1. * You could mix up the cheeses and add Parmesan or Gruyere or a combination of these two
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17 Responses to butternut scones with cheese and herbs {video}

  1. lynne hoareau April 20, 2016 at 10:35 am #

    Wow ! Sam, I could happily delve into a couple of those right now πŸ™‚ Brilliant !!!

  2. Snappystreet April 20, 2016 at 10:52 am #

    Oooooh, my favourite! I’m more of a savoury girl, so this speaks to my heart! Love the little video too x

  3. Ilana Sharlin Stone April 20, 2016 at 11:11 am #

    These look amazing…love the fact that they are savory.

  4. Ashley April 20, 2016 at 12:07 pm #

    These look amazing. I must remember about them when I’m in the mood for savoury cheese scones!

  5. Sam April 20, 2016 at 1:28 pm #

    Thanks Snappystreet πŸ™‚

  6. Kristy Rhine April 20, 2016 at 3:00 pm #

    I will take a few of these! They look amazing!

  7. Ev Thomas April 20, 2016 at 3:53 pm #

    Lovely video of a delicious recipe, what a great collaboration

  8. annjenny April 20, 2016 at 9:06 pm #

    Wow …. so delicious.

  9. Mirta Porley April 21, 2016 at 12:20 am #

    Me encantan ,voy a intentar prepararlos.Se ven increibles.Saludos

  10. Angela - Patisserie Makes Perfect April 21, 2016 at 12:17 pm #

    I’ve never thought of adding butternut squash to scones, but I bet these taste really great. The video is just beautiful – the editing on it is great, well done.

  11. max Bennett April 22, 2016 at 12:30 am #

    What seeDs do you sprinkle on the top? I’m using the recipe as can’t play videos . Thanks πŸ™‚

  12. Laura | Tutti Dolci April 22, 2016 at 7:13 am #

    Gorgeous scones, they look irresistible!

  13. Sam April 22, 2016 at 11:07 am #

    HI Max, sorry that was a typo as I had added sunflower seeds on a previous recipe version. I have not added them to this recipe, but of course you could and they would be delicious

  14. Sam April 22, 2016 at 11:09 am #

    HI Angela – it works sop well here as an almost egg replacement. Im super keen to try it in muffins or bread. They also feel healthier.

  15. Sam April 22, 2016 at 11:09 am #

    Thanks Ann

  16. Sam April 22, 2016 at 11:10 am #

    Thanks Ev, Im so pleased with the way it worked out and a great opportunity to work with Jonathan.

  17. Hannah Hossack-Lodge (Domestic Gothess) April 22, 2016 at 12:37 pm #

    I love savoury scones, especially with a big bowl of soup to dunk them in and these ones look perfect, I could definitely do with a batch on a cold grey day like today

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