Scones two ways

  • 15 mins preparation
  • 20 mins cooking
  • Serves 12
  • Print


  • 2 cups self-raising flour
  • 50 grams butter, chopped
  • 1/4 cup grated tasty cheese
  • 1 tablespoon icing sugar
  • 1 cup milk, plus 1 tbsp extra
  • berry conserve, whipped cream, to serve
Pumpkin ricotta
  • 2 teaspoon olive oil
  • 150 grams peeled, cubed pumpkin
  • 1/4 cup firm ricotta
  • 1 tablespoon finely grated parmesan
  • 1 pinch nutmeg


  • 1
    Preheat oven 220°C. Lightly grease and flour an oven tray.
  • 2
    In a large bowl, sift flour. Using your fingertips, rub in butter until mixture resembles breadcrumbs. In a second bowl, place half the mixture. Stir grated cheese into one bowl and icing sugar into the other. Make a well in each.
  • 3
    Add half the milk to each bowl. Mix with a flat-bladed knife to a soft, sticky dough. Turn onto a lightly floured surface. Knead both gently until just smooth.
  • 4
    Pat each into a 3cm-thick round. Cut each into 6 rounds using a 5cm round cutter. Place each together on tray. Brush tops with milk.
  • 5
    Bake 12-15 minutes until golden and sound hollow when tapped. Transfer to wire rack to cool.
Pumpkin ricotta
  • 6
    Meanwhile, in a frying pan, heat oil on high. Cook pumpkin, tossing occasionally, 5-10 minutes until golden and tender. Cool. Mash roughly and stir ricotta, parmesan and nutmeg through.
  • 7
    Serve cheese scone halves topped with pumpkin ricotta and classic scone halves toped with conserve and cream.


To make conserve, boil 1 1/2 cups frozen berries, 1/4 cup caster sugar and 2 tbsp lemon juice on medium. Bring to boil, simmer 10 minutes.