Butternut squash and gruyere cheese biscuits (scones)
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Butternut squash and gruyere cheese biscuits (scones)

These savory biscuits/scones are soft, gently cheesy and delicious.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish, Snack
Cuisine: American
Keyword: cheese biscuit, squash biscuit
Servings: 10 (to 12)
Calories: 115kcal
Author: Caroline's Cooking


  • 8 oz butternut squash 225g, peeled and de-seeded weight
  • 1 1/4 cups all purpose flour 175g plain flour
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ginger
  • 3 tbsp unsalted butter 3oz/38g
  • 1/4 cup gruyere 20g, grated
  • 1/4 cup buttermilk 60ml
  • few grinds of black pepper


  • Dice the squash then steam until tender, around 10min. Allow to cool a little then blend to a puree.
  • Put the flour, baking powder, salt and ginger in a food processor and pulse a couple time to mix.
  • Add the butter, cheese, buttermilk, pepper and squash puree and pulse until combined but try not to overmix.
  • Tip the mixture out onto a well-floured surface and shape into a square/rectangle around 1/2-3/4in thick. The mixture is very soft so take care working with it. Cut into approx 10-12 pieces and put onto a prepared baking sheet (best lined with parchment paper). Bake at 375-400F/190C for approx 20min until just starting to brown.


Calories: 115kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 77mg | Potassium: 165mg | Vitamin A: 51.2% | Vitamin C: 5.8% | Calcium: 8.1% | Iron: 5.2%