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.
Recipe – makes 10 – 12 scones
- 350g butternut, peeled and cut up into cubes
- 21/2 cups self raising flour
- 1 cup mature Cheddar, grated
- 1/2t salt
- 1/2t black pepper
- 4T finlely chopped herbs (rosemary, basil, thyme)
- 1/2 cup buttermilk
- 1 egg yolk
- 1T buttermilk
- 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.
- * You could mix up the cheeses and add Parmesan or Gruyere or a combination of these two
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