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

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

  3. max Bennett

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

  4. Sam

    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

  5. Sam

    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.

  6. Sam

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

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