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Welsh Home Cooking

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Butternut Squash & Cheese Scone, Britain's Best Home cook

My Nanna's Cheese Scones

My Nanna, Shirley, loved to bake and quite a few of her recipes have been handed down from her to my mother and then onto me. Unfortunately my Nanna couldn’t actually bake, but this did not stop her, and I treasure all of her recipes. Sadly my Nanna passed away in 2000 when I was only 15 but I like to think that if she knew her Cheese Scone recipe had made it onto Britain’s Best Home Cook on BBC One and Mary Berry liked it, she would be over the moon and hopefully proud of me.


The recipe below is for the butternut squash version I made on the show, I will post the original recipe soon. Scones are easy to make and bake quickly, with a unique texture which is very enjoyable, so go on, give them a go.


Butternut Squash Scone

Ingredients:

300g butternut squash, cut into cubes

50g butter

250g self-raising flour

Pinch of salt

Ground black pepper

2 tsp cumin seeds

1 tsp paprika

½ tsp chilli flakes

50g parmesan cheese

50g Perl Las Cheese

Thyme leaves

Method:

1. Preheat the oven to 200 C.

2. Cook the squash in salted boiling water for 10-15 mins, until soft, drain and put back into the hot pan to dry out, not over the heat though.

3. Puree the squash in a food processor, or I use a nutrabullet, set aside to cool.

4. Add the flour and salt to a bowl, then rub in the cubed butter until it resembles breadcrumbs.

5. Stir through the butternut squash to make a soft dough, add the spices, plenty of ground black pepper, some thyme leaves and sprinkle over both cheeses.

6. Shape the dough into a ball, then flatten down slightly, mark the scone with the back of a knife into 8 equal wedges. (photo below)

7. Bake for 12-15 minutes until looking golden, tap the base, it should sound hollow once it’s baked.

8. Grate over more parmesan cheese and sprinkle over more thyme leaves. 

9. Serve the scone buttered, goes perfectly with Squash Soup.

Top Tip:

 As there is no egg in this recipe, I like to taste some of the dough to make sure I have the flavours right before baking.


If you can’t find Perl Las, try a blue cheese you prefer or just add more Parmesan. 

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Squash Soup

Ingredients:

1 squash, peeled & chopped

6 tomatoes, quartered

2 red onions, quartered

1 red pepper, deseeded & chopped

1 bulb of garlic cloved, unpeeled

Rosemary

Thyme

Olive oil

200ml chicken stock

Method:

1. Preheat the oven to 200 C.

1. Place all the vegetables in a large roasting tin, top with the garlic and herbs, sprinkle over oil and salt and pepper.

2. Roast for approx 25-30 mins, until the vegetables are soft but not coloured.

3. Tip all the vegetables into a food processor, removing the skins from the garlic, blitz adding the stock a bit at a time, you may not need all of it.

4. Pour the soup a little at a time into a saucepan through a fine sieve, to remove the skins from the vegetables.

5. reheat, add more stock if necessary and season to taste.

Top Tip:

I like to serve my soup with a swirl of cream and a few fresh thyme leaves to garnish.

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Leek, Potato & Bacon Soup

Ingredients:  

4 slices of streaky bacon, diced (extra to serve)

2 onions, chopped

3 leeks, washed & finely sliced

5 potatoes, peeled & chopped

1.5 litres chicken stock

100ml single cream (extra to serve)


Method:

1. Heat a frying pan over a medium heat, melt a large knob of butter, and fry the bacon and onion until soft. 

2. Add the leeks and potatoes, reduce the heat and cook for 7-8 minutes.

3. Add the stock, bring to the boil, then simmer for approx. 15 mins, blend in a food processor or with a stick blender. 

4. Once smooth stir through the cream and season to taste. Serve piping hot, with a garnish of extra crisp bacon and a swirl of cream.


If you want to make this vegetarian, just leave out the bacon.