Squash scones with whipped goat’s cheese, roasted red peppers and basil

Prep time: 25 mins
Cooking time: 45 mins

Makes 8 scones

Ingredients:

For the pumpkin scones:

• 300g peeled butternut squash, cut into chunks
• 350g self-raising flour, plus extra for dusting
• ¼ tsp salt
• 1 tsp baking powder
• 60g cold unsalted butter, cut into cubes
• 140ml whole milk
• 1 large egg, lightly beaten (for glazing)
• 2 tbsp pumpkin seeds

For the whipped goats’ cheese:

• 150g Rosary goats’ cheese or other soft, rindless goats’ cheese
• 50ml double cream

To garnish:

• 2-3 red peppers from a jar, sliced 
• Fresh basil leaves

Method:

1. Heat the oven to 200°C (180°C fan). Spread the butternut squash on a baking tray, drizzle with a little olive oil and roast for 25–30 minutes until tender. Blend until smooth and leave to cool completely.
2. For the scones: Increase the oven temperature to 220°C (200°C fan). In a large bowl, mix the flour, salt and baking powder. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the cooled squash and milk. Mix quickly with a butter knife until the dough just comes together — do not overwork.
3. Tip the dough onto a floured surface and gently shape into a round, about 5cm thick. Using a sharp knife, cut the round into 8 equal wedges. Transfer to a lined baking tray. Brush the tops with beaten egg, then scatter with pumpkin seeds.
4. Bake for 12–15 minutes until risen and golden. Cool on a wire rack.
5. For the whipped goats’ cheese: Place the goats’ cheese and cream in a mixing bowl and whisk until light and fluffy.
6. To serve: Slice the scones in half. Spread generously with whipped goats’ cheese, top with roasted pepper strips and garnish with fresh basil.