Hey, hey….lets talk about savoury scones for awhile. Who is more into savoury than sweet? Personally, I am not fussy. My mom was the queen of scone making, she would throw together a batch in like no time. Unlike me, who still goes by the written out recipe! Yip, there is no hope ! She would add this or that, or keep them plain so we could have jam and cream with them (yum). No matter what, they were always delicious :-). Anyway, scones just seemed to be on my radar lately, but I wanted to just change it up a bit so savoury scones it was. I have been on a bit of a butternut vibe lately (but that is a story for another time, and apart from the fact that I had bought a pocket of butternuts…I just thought butternut scones just had to happen, I mean …come on, we have butternut everything happening these days, so why not butternut scones! Let me tell you, these Butternut and Herb ones are the Thing ! Just saying!!!
Butternut and Herb Scones
Preparation time: 15 minutes (prep time will be longer if you do not have pre-roasted mashed butternut)
Cooking time: 20 minutes
Total time: 35 minutes
125 millilitres (1/4 cup) salted butter
500 millilitres (2 cups) cake wheat flour
1 jumbo-sized free range egg
125 millilitres (1/4 cup) buttermilk
125 millilitres (1/4 cup) mashed roasted butternut
125 millilitres (1/4 cup) chopped spring onion
125 millilitres (1/4 cup) chopped fresh rosemary
a little extra milk for the tops of the scones
Firstly, preheat your oven to 180 degrees Celsius (170 degrees Celsius Fan Oven)/350 degrees Fahrenheit.
Dust a baking tray with a little flour, to prevent sticking.
In a large bowl add the flour, baking powder and the chilled butter. Using your hands, yes, I prefer using my hands with this next step, it is a bit messy but persevere and scrunch the butter into the flour mixture with your fingers, with a lifting up motion. Continue to do this until you literally have a bowl of ‘breadcrumbs’. Shake the bowl, and you will notice any big clumps sitting on the top, just break those down.
(You may want to wash your hands now quickly) Then add the egg, buttermilk, butternut, spring onion and herbs. Stir well with a metal spoon.
Empty the scone mixture onto a floured surface. (This may sound ridiculous, but now is the time to flour your hands) Flatten the scone mixture slightly. Using a knife divide the scone mixture into eight. I usually cut, as if I were cutting a pie.
With a little extra milk, moisten the top of each scone.
Place in the preheated oven and let cook for 20 minutes.
Once done, enjoy with a nice smearing of butter.