Butternut Squash and Cheddar Savoury Scones
Use up frozen butternut squash (or pumpkin) for this mega easy savoury baking recipe. Of course, fresh is fine too, just add the time to make sure it's totally cooked! Keep your ingredients cold and handle the dough as little as possible for best results! You can make vegan using the tips above!
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Servings: 6
Ingredients
- 300 g Frozen Butternut Squash (or Pumpkin)
- 50 g Butter Cold, Cubed
- 235 g Self Raising Flour
- 1 tsp Baking Powder
- 1 tsp Paprika
- 2 tsp Dried Rosemary
- 60 g Grated Cheddar
- 70 ml Milk
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray.
- Cook your butternut squash/pumpkin. I do this by boiling for about 10 minutes, until totally soft. Mash completely, to make a puree. (If using fresh veg, roast until totally cooked, remove skin, then mash).
- In a large bowl/in a food processor, combine the butter, flour and baking powder by rubbing with your fingertips until breadcrumb texture.
- At this point, add in the butternut squash puree, cheese, paprika, rosemary and some salt and pepper. Use a knife to combine before adding the milk and repeating. The texture should be that of a shaggy dough.
- Tip this mixture onto a lightly floured surface, roll/pat into a small rectangle of about 1 - 1.5 inches thick. Use a 6cm cutter to cut out rounds, placing on the baking tray.
- Optional: brush over some milk onto each, taking care not to let drip down the sides. Bake for 15-20 minutes, until totally golden and crisping at the edges. Let cool a little on a wire rack before serving with butter!