Pumpkin, Cheddar & Chive Scones

Let’s talk about food that you feel fancy eating, shall we?

Finger sandwiches. Caviar. Lobster. Oysters.

Now let’s talk about food that you feel fancy eating and actually tastes good.

Pasta with truffle oil. Crème brûlée. SCONES.

Right…?! Right?!

As if you don’t feel like Lady Mary and Lady Edith in Downton Abbey when you enjoy a spot of tea and a scone with jam and clotted cream. I mean, there were a lot of things wrong with that time period: shorter life expectancy; inequality; conscription; no netflix… But boy, did they know how to utilise a whole room dedicated to sitting and enjoy tea and scones. Yas!

While these pumpkin, cheddar and chive scones aren’t traditional, they’re equally as delish. They’re also so much fun to make! You get to grate cheese and sample it as you go and then you’re all, "whoops, I swear I grated 1/2 cup of cheese into this bowl and now there’s none left… How did that happen?!" MY MOUTH HAPPENED, you guys. And yours will too!

Here’s a how-to in picture form:

Cut the pumpkin into cubes.

Steam the pumpkin so you can mash it, boo!

Pop some butter in a bowl with some nutmeg.

Grate some cheese and taste-test as you do. Quality assurance purposes, obviously.

Fang it in the same bowl as the butter, with some flour, caster sugar and chives.

Stir it all together and make a well for our old chum, pumpkin.

Plop the pumpkin in, fold it through and splash some milk in.

MAKE A DOUGH! (It’s supposed to look a little dry, everyone calm down.)

Squish it down and cut it into scones…

Fang them on some trays, brush them with some milk, grate some more parmesan on top, ignore the horrible quality of the photo and pop them in the oven!

You did it! You go, boo thang! Now all that’s left to do is marvel at how great you are for making scones from scratch, even if some of them look a little lowest common denominator. Oh, and gobble them all up.

While I’m not quite sure how jam and clotted cream would taste on these, I do know that salted butter tastes utterly delightful on one of these bad boys. I’ve also had it with cream cheese, caramelised onion chutney and mango chutney and they were all EXCELLENT toppings. Why not add some scrambled eggs, too? Make it into a whole breakfast situation and really get down with your bad self! I know I have!

Let me know if you make these, my loves. I would happily oblige to joining you in the sitting room to enjoy some English breakfast tea and warm scones. It really would bring me the utmost pleasure. Jolly good then, chaps! Good day!

(I so would have fit in at Downton Abbey. No doubt in my mind!)

Pumpkin, Cheddar and Chive Scones

Based on this recipe right here!

Makes about 15 scones, depending on how big your cutter is.


– 1 cup mashed butternut pumpkin*

– 60g unsalted butter

– Grating of fresh nutmeg

– 1 1/2 cups wholemeal self-raising flour

– 1 1/2 cups self raising flour

– 1 tbsp caster sugar

– 1 tbsp chopped fresh chives

– 1/2 cup cheese, grated; I use a mixture of cheddar and parmesan, plus more parmesan to grate on top

– 1/2 cup milk

* I’ll pop my method of preparing pumpkin below, just in case you need it!


1. Start by preparing your pumpkin. (If you already have 1 cup mashed butternut pumpkin, skip ahead to step 2, you clever koala!)

Peel 1 half of a butternut pumpkin and discard the seeds. (Keep them and roast them in the oven, they make a delish snack!) Dice the pumpkin into small chunks, about 2-3cm each. (Not sure about that measurement, I didn’t exactly stand there with a ruler! But dicing them into small-ish cubes will be just fine!)

Pop a steamer into a large pot and fill the bottom with boiling water. Place the pumpkin in the steamer and pop the lid on the pot, cooking over a medium heat for about 10 minutes, until you can easily pierce the pieces with a fork. Transfer the pumpkin to a bowl, mash it well with a fork and set aside to cool.

2. Preheat oven to 200 degrees celcius (180 fan forced.) Cut the butter into cubes and put them into a large mixing bowl. Grate a little bit of fresh nutmeg over the top, then add both of the flours to the bowl.

3. Using your hands, rub the butter into the flour until it’s all been incorporated. The mixture will still be very dry, so don’t panic or add more butter! Trust the process, little bun!

4. Add the cheese and chives and stir well. Make a well in the centre of the mixture and add the pumpkin. Carefully fold the pumpkin through the flour mixture and slowly add the milk, a little bit at a time until it starts to resemble a dough.

5. Transfer the dough onto a clean, lightly floured bench. Push the dough together with your hands and press it into a large, flat, even rectangluar or circular shape. (It doesn’t have to be exact, as you can use the leftover pieces to form a new square or circle.) You won’t have to mess around with the dough too much; it doesn’t need kneading or rolling out. Just make sure that you’ve added enough milk, so that there aren’t any super dry, crumbly bits. You definitely don’t want a dry dough, but a wet dough is even worse! Add just enough so that it all come together nicely.

6. Using a scone or cookie cutter, cut your scones out and place on a baking tray lined with baking paper. (You can use a knife to cut them out, too!) Place the scones on the tray so that they’re just touching, but not squishing each other. Brush each scone with a little bit of milk. (I just use my fingers!) Then grate a little bit of parmesan over the top of each one.

7. Bake in the oven for 15-20 minutes, until the tops are beautifully golden brown and each scone has risen nicely.

8. Serve warm with your choice of toppings and enjoy! The leftovers will keep well in an airtight container for a few days, then will keep for ages in the freezer in ziplock bags! Just slice them in half before popping them in and all you’ll have to do is warm them through whenever a scone craving hits.

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