Butternut And Mature Cheddar Scones

A TWIST ON AN EVERYDAY CHEESE SCONE –
MAKE IT YOUR AFTERNOON TREAT.

MAKES 10-12

butternut and mature cheddar scones

Ingredients

  • 350g butternut (peeled & cubed)
  • 300g / 2 ½ cups Supreme cake flour
  • 5ml baking powder
  • 1 cup white cheddar (grated)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 tablespoons sage (finely chopped)
  • ½ cup + 1 tablespoon buttermilk
  • egg wash
  • 1 egg yolk

Cooking Instructions

  1. Pre-heat the oven to 200ºC.
  2. Steam the butternut in a metal basket or sieve over boiling water (lid on).
  3. Cook for 10-15 minutes until soft. Set aside to cool and dry off in the air.
  4. Blend in a food processor or with an immersion blender until smooth (you could also mash by hand using a potato masher).
  5. Mix the flour, baking powder, cheese, herbs, salt and pepper in a bowl.
  6. Add the ½ cup buttermilk and butternut puree to the dry mixture and lightly mix until just combined.
  7. Turn the mixture out onto a lightly fl oured surface and knead slightly to form a dough.
  8. Press the dough down to ± 4-5cm thickness and cut the scones using a 5-6cm cookie cutter and place on a baking sheet lined with silicone or baking paper.
  9. Mix the egg yolk and 1 tablespoon buttermilk together and brush the tops of the scones (NOT the sides).
  10. Bake in the oven for 20-25 minutes until golden brown.