These Butternut Scones with Cheese is a lovely twist on the traditional recipe, combining the earthy sweetness of butternut with a punch of rich savoury coming from the Parmesan and Gruyere cheese. Super easy to make, perfect for breakfast, a weekend brunch or an accompaniment to hearty soups or a fresh summery salad. But let it be said they are delicious on their own too, liberally slathered in butter of course.

The usual rules when making scones apply, make sure the butter is ice cold, the mixing bowl too. For even better results chill the dough while you preheat the oven. And be careful not to over mix the dough as that can lead to a tough and chewy scone, you want them light and crumbly. When brushing with egg, only brush the tops and not the sides as brushing the sides of scones will inhibit them rising. And for this specific recipe, make sure the butternut is as dry as possible. And of course, feel free to swap the cheese with you have on hand or feel like. The stronger the flavour of the cheese the better the scones will be.

I made this recipe as a round cut into 8 wedges. You can easily pat the dough into a rectangle about 2.5 cm thick and cut rounds with a cookie cutter to make about 12 individual scones. The Butternut and Cheese Scones freeze well too. You can reheat at 180 degrees C or if in a real hurry, let them come to room temperature and pop in the microwave until warm or an air fryer will sort it out soon too.

I hope you enjoy this recipe for Butternut Scones with Cheese. Remember to share your photos with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed. Click here for a few more delicious butternut recipes.

I am happy to let you know that my wooden range of spoons are now handmade to order. Do pop over to shop and place your order now.


  • 350 g butternut peeled and cut up into cubes
  • 325 g self raising flour
  • 75 g butter cold and grated
  • 75 g finely grated Parmesan cheese
  • 75 g finely grated Gruyere cheese
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup full fat plain yoghurt
  • 1 egg beaten


  • Preheat the oven to 200 degrees C
  • Steam the butternut until soft and set aside
  • Once cool, mash until smooth
  • Mix the flour, butter, cheeses, oregano and salt and pepper in a bowl
  • Add the butternut and yoghurt and butternut and lightly mix using a knife lightly until it is just combined
  • Turn the mixture out onto a lightly floured surface and knead slightly to form a dough - don’t knead too much
  • Form the dough down into a round shape of about 4cm thick and place on a baking sheet lined baking paper
  • Use a sharp knife to cut into 8 wedges and gently move the wedges apart
  • Brush the tops of the wedges (not the sides) and bake in the oven for 25 minutes until golden brown
  • Serve warm
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