Savoury Cheddar Pumpkin Scones

Hi guys, I’m back with another scone recipe. I just can’t stop making them and I keep getting ideas in my head of ingredients to use in my scones. Even though I love sweet scones with cream and jam, this time I felt like having something more salty. I had some leftover pumpkin from my dinner last night, so I figured I could use that and some cheddar. Believe me… these scones are SO. GOOD. They’re more bread-like in structure because they contain no sugar. Definitely worth giving this a go yourself!

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Savoury Cheddar & Pumpkin Scones

Preparation time: 80mins – Baking time: 13 mins – Total time: 93 mins

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¾ cup cubed cold butter
  • 1 cup buttermilk
  • 1 teaspoon of salt
  • 2 tbsp semi-skimmed milk
  • ½ cup grated matured chedder
  • 1 pumpkin to make pumpkin puree (or ½ cup store-bought pumpkin puree)

Instructions

Preheat the oven to 200 degrees Celsius. Cut the pumpkin in large cubes and bake them in the oven for at least 45 minutes (I let them sit for an hour). Let the pumpkin cool off. Now, peel off the pumpkin skin. This should be fairly easy if your pumpkin cubes are soft enough! Mash the pumpkin with a fork until a puree starts to form or use a blender or kitchen processor if you prefer. Set aside ½ cup of your fresh pumpkin puree for later use. Alternatively, just use ½ cup store-bought pumpkin puree, but make sure it is not too sugary and sweet as we’re making savoury scones.

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Get a large bowl and mix the flour, salt and baking powder. Add the cubed butter and work the cubes into the flour mixture using your hands until you get coarse crumbs. Then add 1 cup of buttermilk (save just a tiny bit for glazing the scones) and 2 tbsp of milk and mix that in with a fork, but be careful not to overmix! It’s no problem if your mixture is not smooth, those lumpy bits will make the scones even better and it makes them look more artisan 😉 Now add the pumpkin puree and cheddar cheese and work that into your dough with your hands. Roll out the dough on a lightly floured surface until 3cm thick.

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This is what the dough looks like!

Using a round cookie cutter (I just use my measuring cup turned upside-down, works just fine too!), divide the dough in circles. Lightly glaze the scones using your left-over buttermilk. Bake for 13mins in the oven on a baking tray lined with parchment paper, or use a muffin tray like me if you have one. Let the scones cool for 5 mins before transferring them to a cooling rack for another 5 mins.

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Let me know which one you prefer: sweet or savoury scones? Comment down below 😀

Best, cheftori

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On Becoming British: Scones Recipe

HELLO everyone! Since my moving to London is already a month ago, I thought I’d give the world an update. London has been amazing so far, I’m really enjoying British culture. Of course it’s imperative that I try to Become British whilst I live here… I figured the best way to do that is to learn how to make proper scones.

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I had actually never had scones before I moved to London. Let me tell you all… it was love at first bite. 😉 For those of you who don’t exactly know what they are: scones are small treats to enjoy with your afternoon tea or at your Sunday brunch. Or for breakfast. Or dessert. Or as a midnight “I’m sneakily walking to the fridge” snack. They’re seriously good any time of day. I would describe them as the perfect hybrid child of bread and cookies: crunchy outside but deliciously soft on the inside like bread.

Traditionally, scones are served with clotted cream and jam. It appears that something of a war (yes, it is that intense) is going on between people on How To Properly Decorate Your Scone. The British take this very seriously so you might want to take this into consideration before you order a scone. The Cornish tradition is to spread the jam on the scone first, followed by the cream, but in Devon people prefer the other way around. In March this year, the debate was somewhat settled by the Queen, because the truth about her scone habits were revealed.

My scone-eating habits appeared to be not very Queenlike, as I myself prefer the Devonshire method because I think the colourful jam pops more if you put the jam on last!

After having many, many scones (of which the healthier spelt & quinoa scones at Le Pain Quotidien are probably my favourite), and after watching a ton of YouTube films and reading loads of recipes, I took the matter to my own kitchen. And now I present to you for the first time: scones à la #cheftori!

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CRANBERRY ORANGE ZEST SCONES À LA CHEFTORI

Yield: around 10-12 large scones

  • 3 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tbsp baking powder
  • ¾ cup cubed unsalted butter (room-temperature)
  • 1 cup dried cranberries
  • ½ cup almond flakes or any nuts you prefer
  • 2 tbsp freshly grated orange peel
  • 1 cup buttermilk (for my fellow Dutchies: buttermilk is karnemelk)
  • ⅛ teaspoon of salt
  • 1 tbsp full-fat milk

Instructions

Combine flour, sugar, baking powder and salt in a large bowl. Cut in the butter using your hands till you get coarse crumbs. Do not overmix! It’s okay to have some lumbs in there. Stir in the cranberries, nuts and orange peel. Then, mix in the buttermilk using a fork just until incorporated. Knead the dough with your hands for just a few seconds and roll it out on a floured surface until 2/3 cm thick. Use any circle-shaped utensil to get nice scones. I used a small and a large size to create mini scones and larger ones. Bake for 12 to 15 mins (depending on size of scones) on 200 degrees Celsius on a baking sheet lined with parchment paper. I baked my mini scones in a muffin tray! Serve with delicious clotted cream & jam, or alternatively, replace the clotted cream with fresh ricotta or cottage cheese for a less caloric option.

 

I was really happy with the way these scones turned out. If you really have a sweet tooth, try using 1/2 cup of sugar instead of 1/4 cup. I found that that much sugar was not necessary because the jam will give so much sweetness too! I really enjoyed this cranberry & orange peel version of scones, because it made them really fresh. I am looking forward to perfecting these scones and trying out different varieties. I’ll definitely try to make a more “healthy” version soon, so keep an eye out for that 😉

Thanks guys for checking out my recipe and please do try this at home! Let me know when you do.

Best,

cheftori