Pumpkin & Cheese Scones

DESCRIPTION

The Scone Revolution continues! As it’s a bit chilly outside (excuse the pun!) so we thought we should create a scone for Halloween that warms the cockles.

This delicious pumpkin scone is must for any Halloween party. Baked with Trewithen Dairy butter and topped with a flame roasted tomato and Habanero chilli chutney with melted Red Leicester cheese, it’s a sure fire savoury hit!

INGREDIENTS

For the scones:

150g Pumpkin flesh (cut into small pieces)
225 g self-rising flour (plus extra for dusting)
1 tsp baking powder
1/2 tsp salt
1/2 tsp mustard powder
1/2 tsp ground cumin
55 g chilled Trewithen Dairy Salted Butter (cubed)
100 g Red Leicester cheese (finely grated)
60 ml warm Trewithen Dairy Milk (plus extra for brushing)

To Serve:

Trewithen Dairy Salted Butter
100g Red Leicester Cheese (finely grated)
Flame roasted Tomato and Habanero chilli chutney

METHOD

  1. Pre-heat the oven to 200C and lightly grease two baking trays.
  2. Place the pumpkin pieces into a medium saucepan and cover with water, bring to the boil and simmer for 10 minutes until just tender. Drain and mash well with a fork and set aside to cool.
  3. While the pumpkin is cooling, sift the flour, salt, baking powder, mustard powder and cumin into a large bowl. Add the Trewithen Dairy butter and rub it in with your fingertips until the mixture has a texture of fine breadcrumbs.
  4. Add the grated cheese to the mixture before making a well and adding the warm milk.
  5. Using a dinner knife, gently bring the mixture together and using your hands, knead into a smooth ball and place on a lightly floured surface.
  6. With the heel of your hand, gently press out the mixture to roughly about 2.5cm thick. Using your pastry cutter, cut out the scones.
  7. Use a pastry brush to glaze the top of the scones with a little Trewithen Dairy milk.
  8. Place on a baking sheet and bake for about 12- 15 minutes until golden and cooked through. Once cooked, carefully transfer to a cooling rack.
  9. To serve, we recommend enjoying warm with a coating of Trewithen Dairy butter, a generous topping of Tomato & Habanero Chili Chutney & finely grated Red Leicester cheese, lightly grill until the grated cheese has melted.