These butternut scones with cheese and herbs are one of my all-time favourites and one I’m so happy to share again. more than once? 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.

Cook the butternut in advance and allow. it to cool completely before making these scones.

How to make perfect scones:

Don’t overwork the dough. Handle it as little as possible and gently flatten it out before cutting your shapes.
Make scones by hand and work on a cool surface such as marble if possible.
Allow the scones to rest in the fridge for 20 minutes while the oven is preheating.
Use cold or frozen butter. With this recipe, the butter is grated in, and using fridge-cold or semi-frozen butter makes it easier.
Flour your knife, cookie, or a pastry cutter before cutting and slicing into the scones. This makes the pastry drag less as you cut it down which helps it rise in the oven.
If you are going to egg wash the top to get a more golden colour don’t egg wash the sides of the scone.
If you want very high scones don’t flatten the dough too much before cutting. Keep it quite thick to start with.

easy butternut scones with cheese and chives

A few of my favourite scones recipes:

My best scone recipes

My perfect cheese scones

Easy butternut scones with cheese and chives

Easy pumpkin and Parmesan scones

Quick & easy cranberry & orange scones Easy lemonade scones with cheese and herbs

A recipe to make perfech cheese scones that are light and fluffy

Recipe – makes 10 – 12 scones

Prep Time:25

Cook Time:25

Total Time:50

Ingredients

350 g butternut peeled and cut up into cubes
21/2 cups self raising flour
1 cup mature Cheddar grated
1/2 t salt
1/2 t black pepper
4 T finlely chopped herbs rosemary, basil, thyme
1/2 cup buttermilk
eggwash
1 egg yolk
1 T buttermilk

Instructions

Preheat the oven to 200 C (400 F)
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)
Mix the flour, cheese, herbs, salt and pepper in a bowl.
Add the buttermilk and butternut puree to the dry mixture and lightly mix it until it is just combined.
Turn the mixture out onto a lightly floured surface and knead slightly to form a dough.
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.
Mix the egg yolk and extra buttermilk together and brush the tops of the scones (NOT the sides)
Bake in the oven for 20 – 25 minutes until golden brown.

Notes

* You could mix up the cheeses and add Parmesan or Gruyere or a combination of these two

Servings: 10

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20 Comments

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

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

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

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

Thanks Snappystreet 🙂

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

Lovely video of a delicious recipe, what a great collaboration

Wow …. so delicious.

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

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.

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

Gorgeous scones, they look irresistible!

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

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.

Thanks Ann

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

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

I can’t see the video – did you remove it?

HI Vera, sadly I had to remove the video as the creator took it down on his side. I will see if I can get it back.

Please don’t go to any trouble. Maybe just post that the video has been removed for others to know. Your recipe instructions are very clear, but somehow I am never happy with my scones. I want to try your recipe with the squash because of the flavour, colour and moisture it gives. I am enjoying your very unique website. Thank you.