An easy butternut scones recipe with cheese and chives.
350g butternut, peeled and cut up into cubes
21/2 cups self raising flour
1/2 cup finely grated Parmesan cheese
1/2 cup grated Gruyere
1/2t black pepper
4T finlely chopped chives
1/2 cup buttermilk
1 egg yolk
3T sunflower or pumpkin seeds (optional) for the top
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)
Mix the flour, cheese, chives, salt and pepper in a bowl.
Add the buttermilk and butternut puree to the dry mixture and using a knife 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)
Sprinkle on the seeds, and bake in the oven for 20 – 25 minutes until golden brown.