I have already expressed my love of damper, a few posts back when I baked a chunky wheel of cheese and squash bread, short and crumbly with the sourness of a savoury scone. For me the damper the scone are interchangeable entities, though some may disagree. What i’ve made here are essentially mini damper breads. Butternut squash and sweet potato have sticky, starchy qualities that have the capacity to enhance both sweet and savoury baking. For this recipe I blended cooked and cooled butternut squash with grated hard goats cheese until it resembled a rough paste. I then combined this with a dense, rubbly, wholemeal flour to create something earthy, moist and sweetly savoury. These are easy, lazy baking.
Butternut and Goat’s Cheese Scones
350g cooked and cooled Butternut Squash
1 cup grated hard Goats Cheese (you could use any cheese but the acid tang of goats cheese is the perfect contrast to the sweet squash)
21/1 cups Wholemeal Self-Raising Flour
70g Cold butter
1/2 tsp Salt and 1/2 tsp Pepper
1/2 cup Buttermilk (or sour milk/sour cream/Greek yoghurt)
- Preheat oven to 200C degrees and line a baking sheet
- Blend the squash, buttermilk and cheese together roughly until they form a thick paste
- Rub the butter into the flour and add the salt and pepper
- Combine the dry ingredients with the wet ingredients until just incorporated, do not overwork or knead the dough
- Turn onto a floured work surface and flatten with your hands until roughly 1 inch thick and cut out with a large round cookie cutter. I made 8 scones.
- If glazing beat 1 egg yolk with a little milk and brush over the scones, I sprinkled sunflower and pumpkin seeds on as well
- Bake for 10-15 minutes until browned on top and hollow when the underside is gently tapped.