Easy Butternut Scones with Cheese and Chives Recipe
Light, fluffy savoury scones made with steamed butternut purée, Gruyère, Parmesan and fresh chives. Ready in 35 minutes and best eaten warm with butter. Makes 10 to 12 scones.
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Ingredients
- 350 grams butternut peeled and cut into cubes (yields approximately 1 cup / 250 ml cooked purée)
- 310 grams 2½ cups self-raising flour
- 50 grams ½ cup Parmesan, finely grated
- 100 grams ½ cup Gruyère or Dalewood Fromage Huguenot, grated
- ½ tsp salt
- ½ tsp black pepper
- 4 Tbsp fresh chives finely chopped
- 125 ml ½ cup buttermilk
For the egg wash:
- 1 egg yolk
- 1 Tbsp buttermilk
- 3 Tbsp sunflower or pumpkin seeds optional
Instructions
- Preheat the oven to 200°C (400°F). Line a baking tray with baking paper.
- Steam the butternut in a basket over boiling water with the lid on for 10 to 15 minutes until completely soft. Set aside to cool and allow the steam to evaporate. Blend until smooth using a food processor or immersion blender, or mash well by hand. Allow to cool completely before using.
- Mix the flour, both cheeses, chives, salt and pepper together in a large bowl.
- Add the buttermilk and cooled butternut purée to the dry ingredients. Using a knife, mix lightly until the dough just comes together. Do not overwork it.
- Turn the dough out onto a lightly floured surface and knead very briefly, just enough to bring it together. Pat the dough to approximately 4 to 5cm thick.
- Dip a 5 to 6cm round cookie cutter in flour and cut straight down through the dough without twisting. Place the scones on the lined baking tray.
- Whisk the egg yolk and buttermilk together and brush only the tops of the scones. Scatter over the seeds if using.
- Bake for 20 to 25 minutes until golden brown. Serve warm with butter.
Notes
Do not overwork the dough and do not brush egg wash on the sides of the scones, only the tops. Use a sharp cutter pressed straight down without twisting for the best rise. The butternut purée should be completely cool before adding to the dough. For a pumpkin and thyme version, see my easy pumpkin scones with Parmesan and thyme.
Storage: Store in an airtight container at room temperature for up to 2 days. Refresh in the oven at 150°C (300°F) for 5 to 8 minutes before serving.
Reheating: Warm individual scones in the microwave for 20 seconds, or in the oven at 150°C (300°F) for 5 minutes until heated through.
Freezing: Freeze baked scones in a zip-lock bag for up to 1 month. Defrost at room temperature and warm in the oven before serving. Alternatively, freeze unbaked cut scones and bake from frozen at 200°C (400°F) for 25 to 30 minutes.
Servings: 10