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: 
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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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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
