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Cheese and pumpkin seed scones


Makes: 8
timePrep time: 20 mins
timeTotal time:
Cheese and pumpkin seed scones
Photograph by Dan Jones

Cheese and pumpkin seed scones


Makes: 8
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
237Kcal
Fat
12gr
Saturates
7gr
Carbs
24gr
Sugars
1gr
Fibre
1gr
Protein
7gr
Salt
0.6gr

Sybil Kapoor

Sybil Kapoor

Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.

See more of Sybil Kapoor’s recipes
Sybil Kapoor

Sybil Kapoor

Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.

See more of Sybil Kapoor’s recipes

Ingredients

  • 1 medium egg, beaten
  • about 100ml full-fat milk
  • 250g self-raising flour, plus extra for dusting
  • ¼ tsp cayenne pepper
  • 60g cold butter, diced
  • 85g Comté cheese, finely grated
  • 1 tbsp pumpkin seeds

Step by step

Get ahead
These scones freeze well once cold.
  1. Preheat the oven to 200˚C, fan 180˚C, gas 6. Lightly oil a baking sheet. Beat the egg in a measuring jug and add enough milk to make 150ml liquid in total.
  2. Sift the flour, cayenne pepper and a pinch of salt into a food processor. Add the butter, whiz to fine crumbs, and then tip the mixture into a bowl. Otherwise, sift the flour mixture into a bowl and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
  3. Mix the cheese thoroughly into the 'crumb' mix. Stir in the egg and milk until it forms a soft dough. Turn out on to a lightly floured surface and lightly knead the dough until it is just smooth.
    Tip
    Try serving these scones warm with soup.
  4. Roll out the dough evenly to about 2-2.5cm thick. Using a 6cm diameter scone cutter, quickly stamp out your scones. Place on the baking sheet. Gather the scraps together, re-roll and cut out more scones.
  5. Quickly brush the top of the scones with a little milk. Scatter a few pumpkin seeds over each scone and very lightly press them into the dough. Immediately place in the oven and bake for 20 minutes or until well risen and golden. Cool on a wire rack.

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