Pumpkin purée brings a sweet depth of flavour and colour to these cheesy scones.
Ingredients
- 450g self-raising flour
- 1 heaped teaspoon baking powder
- 110g cold butter
- 250g pumpkin purée
- 200g grated mature strong cheddar cheese, grated plus extra for topping
- 150ml milk
- 8 sage leaves
- Salt and freshly ground black pepper
- A pinch of chilli flakes, optional
Method
Preheat the oven to 200C. Line a baking sheet with parchment paper.
Put the flour, baking powder, seasoning into a bowl and rub in the butter, until like fine breadcrumbs (or use a food processor).
Then add the pumpkin puree, cheese and milk, mix with a knife (or use a food processor) until a soft dough. Turn out and knead lightly and into a circle. Place on the baking tray, score with a sharp knife into 8 wedges. Sprinkle over a little extra grated cheese and place the sage leaves on top. Bake in the oven for 25 minutes, until firm to touch and golden in colour.
About Philippa Vine
Philippa Vine is a cookery tutor, food writer, and passionate advocate for British seasonal cooking. Based on her working farm in Arlington, East Sussex, she showcases the warmth and versatility of ESSE Range Cookers in her farmhouse kitchen. A long-time ESSE collaborator and former Farmers Weekly columnist of 12 years, Philippa champions honest, homegrown ingredients through her cookery courses, product development work, and seasonal recipes featured on esse.com and @ESSE1854. Follow her @philippavinecooking.
