Cheesy Pumpkin Scones
Prep Time:15 mins, Cook Time: 20 mins, Total Time: 35 mins
November 20, 2013
Rather than use all wholemeal flour, which can be a bit heavy in scones, a good compromise is to use half white and half wholemeal. On this occasion I actually used spelt flour which is fabulously flavoured and uber-healthy. And pretty easily sourceable in most bigger supermarkets now. Spelt is more nutrient dense than wheat flour, an excellent source of manganese and a good source of protein, copper and zinc. And being a wholegrain it naturally contains a healthier amount of fiber.
Scones are really quick and easy to make, and great to make with kids. Mine assisted, well Jacques did anyway, Frannie scarpered only to join us later for the eating bit. Older kids could easily make scones entirely on their own with a little guidance.
I reckon these would make a tasty lunchbox addition so I’m entering them to this month’s Family Foodies, co-hosted by myself and this month by Vanesther over at Bangers & Mash. Do drop by and see all the inspiring Lunchbox Ideas already linked up or even enter your own!. I have to confess to baking the scones with lunchboxes in mind, but in practice they were all gobbled up way before they caught a glimpse of a box!. By the kids obviously, ahem. They’d also make for a pretty good Breakfast on the Go so I’m linking them up to Helen’s Breakfast Club hosted this month by Utterly Scrummy.
Pumpkin, Pumpkin Seeds, Cheese, Spelt or Wholemeal Flour
First Finger Foods, Toddlers, Pre-Schoolers, Big Kids, Lunchboxes or Picnics, After-School Nibbles, Healthier Snacking, Serving with a Soup, Baking with Kids, Vegetarians
Makes 8 scones.
If you don’t have any flavoursome pumpkin substitute with butternut squash or sweet potato.
A baking tray lined with baking paper, sieve, mixing bowl, 5cm cutter
Cheesy Pumpkin Scones
Ingredients Prep Time:15 mins, Cook Time: 20 mins, Total Time: 35 mins
To Make 8 Scones:
200g pumpkin, peeled weight (retain the seeds if you have any)
½ teaspoon English mustard (enhances the cheesy flavour)
110g plain flour
110g spelt or wholemeal flour
4 level teaspoons baking powder
80g mature cheddar
3-4 tablespoons milk
1 handful pumpkin seeds, optional
1) Preheat your oven to 180ºc/160ºc fan/Gas Mark 4
2) Cut the pumpkin into smallish chunks and microwave on high for 5-7 minutes (in a microwave proof bowl, with a dash of water and covered in clingfilm) until tender. When cooked, mash with the back of a fork. Stir in the mustard.
3) Sift together the flours and baking powder into a mixing bowl
4) Cut the butter into small pieces and rub into the flours with your finger tips
5) Stir in the mashed pumpkin and most of the cheese, retaining a little to sprinkle on the tops
6) Now add a couple of tablespoons of milk and give everything a good stir, keep on adding milk until the scone mixture comes together but isn’t too sticky to hold
7) Either roll out or press down the scone mix with your hands onto a floured surface, to a thickness of about 2cm. Cut into rounds with a 5cm wide cutter. The mixture should make exactly 8 scones, but you’ll need to re-work the dough at least once to get 8
8) Place the cut out scones on the baking tray. Place a few pumpkin seeds (if using) on each and a sprinkle of cheese
9) Bake in the hot oven for about 20 minutes. They should be well risen and golden on the tops
At their best eaten warm from the oven (with plenty of butter)