Roast Pumpkin Scones
Enjoy the autumnal flavour combination of pumpkin, sage and cheese in this savoury scone recipe from The Great British Bake Off Winter Cookbook.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 200g pumpkin or squash flesh, cut into small pieces
- a drizzle of olive oil
- 225g self-raising flour, plus extra for dusting
- 40g cold unsalted butter, diced, plus extra for greasing
- 25g Cheddar cheese, grated
- leaves from a sprig of fresh sage, finely chopped
- freshly grated nutmeg
- 60–100ml buttermilk
- milk, for brushing
- salt and black pepper
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