For this month's scone, I decided to look to Autumn for my inspiration. So I have combined pumpkin, one of my favourite seasonal vegetables, with Gruyere, one of my favourite cheeses (and a main ingredient in fondue which my family love and have started eating again now it's cold).
These are really simple to whip up and have a mellow savoury flavour which is great as an accompaniment to a bowl of steaming vegetable soup, or with plenty of butter and served with a big mug of tea.
The recipe makes nine large scones, although you could cut them however you like. I felt this recipe called out to be served in large, rustic chunks. You could say this is a man's scone.
* 4 cups self-raising flour (or 4 cups plain flour with 4 tsps of baking powder added)
* 2 tsps baking powder
* 1 tsp salt
* 1/2 tsp garlic salt
* 1/4 tsp ground black pepper
* 1 cup grated raw pumpkin
* 1 tbs dried chopped rosemary (optional)
* 2 cups grated gruyere cheese (or emmenthaler or cheddar if you can't get your hands on Swiss cheese)
* 1 cup (250ml) runny cream
* 1 cup (250ml) milk
In a bowl, sift the flour, baking powder, salt, garlic salt, and black pepper.
Add the pumpkin, rosemary and most of the cheese (save 1/2 a cup for the tops).
Measure out the milk and cream and add to the bowl.
Bring together with your hands until all the flour is wet and the dough is mixed, but don't over-mix.
On a floured surface, gently press the dough into a square shape.
Cut nine individual scones and place on a floured tray. Brush with beaten egg, or milk and top with a generous handful of grated gruyere.
Bake at 200 degrees centigrade for 15 - 20 minutes, or until golden on top and cooked in the middle (mine took 25 minutes but then my oven is gutless!).
Serve immediately with lashings of butter.