Pumpkin Cheese & Rosemary Scones Recipe | Rachel Allen
These moreish pumpkin, cheese and rosemary scones are best served warm, generously dunked into a bowl of your favourite soup.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at thehappyfoodie.co.uk.
Cooking tools:
- Food processor
- Sifter
- Roasting pan
- Pastry brush
- Cooling rack
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Whisk
- Grater
- Baking sheet
- Measuring spoon
Ingredients
- 175g peeled and deseeded pumpkin (weight when peeled and deseeded)
- 1 tbsp olive oil
- 200g plain flour
- 1 1⁄2 tsp baking powder
- A pinch of cayenne pepper
- 2 tsp finely chopped rosemary
- 1⁄2 tsp salt
- 50g finely grated cheese (Cheddar or a hard cheese such as Parmesan)
- 1 egg
- 100ml milk, plus 1 tablespoon extra for brushing the top
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Rosemary and Parmesan Cheese Scones
simplyorganic.com
Rosemary Scones Recipe
food.com
Pumpkin and Parmesan scones
nzwomansweeklyfood.co.nz
Rosemary and Honey Scones
purewow.com
Pumpkin Scones Recipe
balancedhealthymeals.com
Pumpkin, Cheese & Chilli Scone Recipe | Rough & Ready Whole Foods
roughandreadywholefoods.co.uk
Pumpkin Scones (Starbucks Copycat!) •
krollskorner.com
Pumpkin Scones (Starbucks Copycat!) •
krollskorner.com