I don’t know about you but I love autumn. I particularly adore the warm and sunny autumn days with that special golden light that you only get at this time of year. The sun is low in the sky and the way it shines through the trees feels warm and cosy.
With autumn in full effect, I turn to seasonal pumpkin and squash for my recipes. The orange flesh reminiscent of the golden autumnal sun.
Since posting the baking process on Instagram a few of you have asked for the recipe, so here it is.
Traditionally as you probably know, scones are a sweet treat normally served alongside an afternoon tea. The area I grew up and live in, Devon, is renowned for its Devonshire cream tea. A sweet plain or fruit scone topped with a big dollop of clotted cream and jam. In my opinion, if done well, a cream tea can be THE best dessert or treat. The textural combination of the crumbly scone, the unctuous clotted cream and the fruity zing of the jam works so well.
Of course, you aren’t going to dollop cream and jam on these pumpkin and cheese scones but you can cut them in half, butter them and top with more cheese and chutney. They are also great served alongside a bowl of warming seasonal soup. Now, that’s a perfect autumnal lunch.
This recipe makes 6 scones using a 6cm cutter but if you would like to make mini scones for a delicate afternoon tea feel free to go smaller. Just remember not to twist your cutter otherwise your scones won’t rise.
I really hope you enjoy this recipe. If so, let me know in the comments below. I’d love to know what you think and how you serve them. Have a great week ahead and enjoy all the pumpkins!
If pumpkin and cheese scones aren’t your bag why not try one of these pumpkin recipes?
Cheesy Pumpkin Scones
- 6cm cutter
- 160 g pumpkin purée
- 225 g self-raising flour sifted plus extra for dusting
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp mustard powder
- 55 g chilled butter cut into small cubes
- 100 g Devonshire Red or Red Leicester cheese grated
- 60 ml milk
- Preheat your oven to 220C
- Place sifted flour, salt, baking powder and mustard powder into a large bowl. Add the butter and rub together with your fingers until you have the texture of breadcrumbs.
- Add 2/3 of the grated cheese to the mixture.
- Add the pumpkin purée and milk mix together quickly using a knife. Try not to overwork the dough.
- Tip onto a floured surface and quickly bring together into a disc shape about 2.5cm deep.
- Using a 6cm cutter cut out 4 scones. Bring the remaining mixture together and cut out two more. Don't twist the cutter as your scones won't rise.
- Brush the top of each scone with a little milk and top with the rest of the grated cheese.
- Place the 6 scones on a baking sheet evenly spaced snd cook in your preheated oven for 12-15 minutes. Make sure they are booked through by tapping the bottom. They should sound hollow.
- Enjoy straight from the oven spread with butter, topped with more cheese and a dollop of chutney! Best served straight away although will keep in a Tupperware for a day or two.