Sumayah’s butternut, chilli and cheddar scones  

Recipe by Sumayah Kazi

A huge thank you to Sumayah, from the Great British Bake Off 2024, for sharing this exclusive recipe with us!

Sumayah says:

“It’s brilliant to support The Big Lunch this year with my recipe for butternut squash, cheddar and chilli scones. A twist on the classic, these scones are simple to make, great for sharing and absolutely packed with flavour. If you’re not sure what to bring along to your Big Lunch, roll up your sleeves and give these scones a go – they’re sure to go down a storm with your neighbours!”

Method

Step 1

Preheat the oven to 220C fan and prepare a baking tray with baking paper

Step 2

In a medium sized bowl, add the flour, baking powder, salt, cumin, nutmeg, paprika, chilli flakes and rosemary and mix well.

Step 3

Add the cold cubed butter and rub into the flour mixture using your finger tips until all the butter has blended in. The flour should resemble fine breadcrumbs. Then add your 60g of cheese.

Step 4

In a smaller bowl, warm the milk in the microwave for approx 30 seconds. Add the butternut puree and Worcestershire sauce and stir.

Step 5

Add the butternut mix to the flour and using a butter knife mix the wet into the dry ingredients. Once they start to combine use your hands to gently fold the dough into a smooth ball.

Step 6

Place the dough onto a lightly floured worktop and roll the dough into 2 circles, approx 1 inch thick.

Step 7

Slice each circle into 6 equal triangles or use a cookie cutter to make circles.

Step 8

Place on the baking tray and lightly brush the scones with milk. Sprinkle over the rest of the cheese and the cumin seeds.

Step 9

Bake for 14-15 minutes or until the scones are golden brown.

Step 10

Remove from the oven. Serve warm or cool and enjoy!