Cheese-crusted butternut squash scones
Makes: 12
Prep time: 25 mins Total time: 
Recipe photograph by Tara Fisher
Cheese-crusted butternut squash scones
Makes: 12
Prep time: 25 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
163Kcal
Fat
9gr
Saturates
5gr
Carbs
15gr
Sugars
1gr
Fibre
1gr
Protein
5gr
Salt
0.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 275g peeled and deseeded pumpkin or butternut squash (about 350g unprepared weight)
- 225g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- ½ tsp smoked paprika, plus extra to serve
- 50g soft butter
- 125g vegetarian mature cheddar cheese, coarsely grated
- 2-3 tbsp milk, plus extra for brushing
- 2 tbsp pumpkin seeds (about 20g)
Step by step
Get ahead
These keep for 1 day in an airtight container, or can be frozen for up to a month. Warm through before eating.
- Preheat the oven to 220°C, fan 200°C, gas 7. Chop the pumpkin or squash into rough 2.5cm pieces and put in a microwaveable bowl with 1 tablespoon of water. Cover loosely with clingfilm and pierce it a couple of times, then microwave on high for 5-7 minutes until tender. Drain off any water. Alternatively, wrap the pumpkin or squash pieces loosely in a foil parcel and bake in the oven for 45 minutes until tender.
- Mash the cooked pumpkin or squash into a purée, then tip it into a sieve over a bowl for 5 minutes to drain off any excess moisture and to let it cool slightly.
- Sift the flour, baking powder and smoked paprika into a mixing bowl and season. Rub in the butter until the mixture looks like breadcrumbs. Stir in half of the cheese.
- Tip the purée into the mixing bowl and use a table knife to start to blend it into the flour mixture. Add just enough milk to bring it together as a soft, but not sticky, dough.
- Turn out onto a floured surface and roll or pat out until 2.5cm thick. Use a 5cm cutter to stamp out scones and transfer them to a baking tray lined with baking paper. Re-form the dough to stamp out further rounds until all of it is used up. Brush each scone with a little milk and top with the remaining cheese. Gently press a few pumpkin seeds on top and dust with smoked paprika.
- Bake in the oven for 10-12 minutes until well risen and crisp. Cool slightly before eating.
Chef quote
These are fabulous with a hearty bowl of soup
