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Pumpkin and blue cheese scones recipe

Pumpkin and blue cheese scones recipe

6 ratings

If you love cheese scones, you have to try this intriguing flavour twist with pumpkin and blue Stilton. Once you get the hang of the rubbing-in method, scones are easy to make and savoury ones are so versatile to eat. Enjoy with butter for a teatime treat, serve with soup or try with your favourite hard cheese and chutney for a creative sandwich. See method

  • Serves 8
  • 20 mins to prepare and 35 mins to cook
  • 402 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 250g pumpkin, peeled and cut into 1.5 cubes
  • 1 tbsp olive oil
  • 450g self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • 110g baking block, diced
  • 10g fresh flat-leaf parsley, finely chopped
  • 125g blue Stilton, crumbled
  • 1 large egg
  • 200ml milk
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1680kj
    402kcal
    20%
  • Fat

    20g 28%
  • Saturates

    9g 43%
  • Sugars

    2g 2%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 43.6g Protein 11.5g Fibre 2.5g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the pumpkin with the oil, season, then arrange in a single layer on a baking tray. Roast for 15-20 mins, tossing halfway, until tender.
  2. Meanwhile, in a large bowl, whisk together the flour and baking powder to combine. Add the baking block and rub into the mix with your fingertips to form large, rough flakes.
  3. Add the parsley, 75g Stilton and the roasted pumpkin. Beat the egg with the milk in a jug, then pour all but 2 tbsp into the mixing bowl, mixing as you pour, to form a scruffy dough.
  4. Tip out onto a lightly floured surface and knead briefly to bring together. Use your hands or a rolling pin to pat or roll the dough to a thickness of about 3cm, then use a 7cm round cutter, dipped in flour, to cut out the scones. Reroll the trimmings and repeat to make 8 scones. Place on a lined baking tray.
  5. Brush the reserved milk mixture over the scones and crumble over the remaining Stilton, then bake for 20 mins until risen and golden. Transfer to a wire rack to cool slightly, then serve warm, or leave to cool completely and store in an airtight container for 2 days.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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