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Pumpkin and blue cheese scones recipe
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9 ratings
If you love cheese scones, you have to try this intriguing flavour twist with pumpkin and blue Stilton. Once you get the hang of the rubbing-in method, scones are easy to make and savoury ones are so versatile to eat. Enjoy with butter for a teatime treat, serve with soup or try with your favourite hard cheese and chutney for a creative sandwich. See method
Ingredients
- 250g pumpkin, peeled and cut into 1.5 cubes
- 1 tbsp olive oil
- 450g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 110g baking block, diced
- 10g fresh flat-leaf parsley, finely chopped
- 125g blue Stilton, crumbled
- 1 large egg
- 200ml milk
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
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Energy
1680kj
402kcal
20%
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Fat
20g
28%
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Saturates
9g
43%
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Sugars
2g
2%
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Salt
1.2g
20%
of the reference intake
Carbohydrate 43.6g
Protein 11.5g
Fibre 2.5g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the pumpkin with the oil, season, then arrange in a single layer on a baking tray. Roast for 15-20 mins, tossing halfway, until tender.
- Meanwhile, in a large bowl, whisk together the flour and baking powder to combine. Add the baking block and rub into the mix with your fingertips to form large, rough flakes.
- Add the parsley, 75g Stilton and the roasted pumpkin. Beat the egg with the milk in a jug, then pour all but 2 tbsp into the mixing bowl, mixing as you pour, to form a scruffy dough.
- Tip out onto a lightly floured surface and knead briefly to bring together. Use your hands or a rolling pin to pat or roll the dough to a thickness of about 3cm, then use a 7cm round cutter, dipped in flour, to cut out the scones. Reroll the trimmings and repeat to make 8 scones. Place on a lined baking tray.
- Brush the reserved milk mixture over the scones and crumble over the remaining Stilton, then bake for 20 mins until risen and golden. Transfer to a wire rack to cool slightly, then serve warm, or leave to cool completely and store in an airtight container for 2 days.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Scone recipes