Guest chef

Tamsin Burnett-Hall

Author of cookbooks for WeightWatchers and long-time contributor to Sainsbury's magazine, Tamsin's recipes are always creative. Although she's a specialist in healthy eating, she's not averse to decadent treats, too!

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Cheese-crusted pumpkin scones

  • Makes 12
  • Prep 25 mins
  • Total time 45 mins
0.0/5 rating (0 votes)
Cheese-crusted pumpkin scones
Cheese-crusted pumpkin scones

step by step

  • 1Preheat the oven to 220°C, fan 200°C, gas 7. Chop the pumpkin or squash into rough 2.5cm pieces and put in a microwaveable bowl with 1 tablespoon of water. Cover loosely with clingfilm and pierce it a couple of times, then microwave on high for 5-7 minutes until tender. Drain off any water. Alternatively, wrap the pumpkin or squash pieces loosely in a foil parcel and bake in the oven for 45 minutes until tender.
  • 2Mash the cooked pumpkin or squash into a purée, then tip it into a sieve over a bowl for 5 minutes to drain off any excess moisture and to let it cool slightly.
  • These are fabulous with a hearty bowl of soup
  • 3Sift the flour, baking powder and smoked paprika into a mixing bowl and season. Rub in the butter until the mixture looks like breadcrumbs. Stir in half of the cheese.
  • 4Tip the purée into the mixing bowl and use a table knife to start to blend it into the flour mixture. Add just enough milk to bring it together as a soft, but not sticky, dough.
  • 5Turn out onto a floured surface and roll or pat out until 2.5cm thick. Use a 5cm cutter to stamp out scones and transfer them to a baking tray lined with baking paper. Re-form the dough to stamp out further rounds until all of it is used up. Brush each scone with a little milk and top with the remaining cheese. Gently press a few pumpkin seeds on top and dust with smoked paprika.
  • 6Bake in the oven for 10-12 minutes until well risen and crisp. Cool slightly before eating.
  • Recipe photograph by Tara Fisher

Get ahead

These keep for 1 day in an airtight container, or can be frozen for up to a month. Warm through before eating.

You will need

  • 275g peeled and deseeded pumpkin or butternut squash (about 350g unprepared weight)
  • 225g self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • ½ tsp smoked paprika, plus extra to serve
  • 50g soft butter
  • 125g vegetarian mature cheddar cheese, coarsely grated
  • 2-3 tbsp milk, plus extra for brushing
  • 2 tbsp pumpkin seeds (about 20g)

+ Nutritional Information