Butternut And Boerenkaas Scones

April 18, 2020

Butternut And Boerenkaas Scones

A TWIST ON AN EVERYDAY CHEESE SCONE – MAKE IT YOUR AFTERNOON TREAT.

Ingredients

350g butternut (peeled & cubed)
300g / 2 ½ cups Supreme cake fl our
5ml baking powder
1 cup Boerenkaas or white cheddar (grated)
½ teaspoon salt
½ teaspoon black pepper
4 tablespoons sage (fi nely chopped)
½ cup + 1 tablespoon buttermilk
egg wash,

Cake wheat flour
1 egg yolk

Method:

Pre-heat the oven to 200ºC. Steam the butternut in a metal basket or sieve over boiling water (lid on).
Cook for 10-15 minutes until soft. Set aside to cool and dry off in the air.

Blend in a food processor or with an immersion blender until smooth (you could also mash by hand using a potato masher). Mix the flour, baking powder, cheese, herbs, salt and pepper in a bowl.
Add the ½ cup buttermilk and butternut puree to the dry mixture and lightly mix until just combined.
Turn the mixture out onto a lightly floured surface and knead slightly to form a dough.
Press the dough down to ± 4-5cm thickness and cut the scones using a 5-6cm cookie cutter and place on a baking sheet lined with silicone or baking paper.
Mix the egg yolk and 1 tablespoon buttermilk together and brush the tops of the scones (NOT the sides).
Bake in the oven for 20-25 minutes until golden brown.

Butternut And Boerenkaas Scones

Butternut And Boerenkaas Scones (Makes 10-12)

Ingredients

Method:

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