A healthier take on your average scone, part wholemeal and a decent amount of butternut squash to boot. The butternut has the added bonus of giving the scones their glorious deep colour and makes for a moister bake so they’ll keep well for longer. If you can resist them long enough anyway! A great little bake for children which has proved a staple savoury bake at several of our after-school healthy cook clubs.
Delicious warm with a slathering of butter.
INGREDIENTS to make 8 small scones
40g Butter, plus extra for greasing
200g Butternut Squash, peeled and cut into small chunks
150g Plain Self Raising Flour, plus extra for shaping and rolling
75g Wholemeal Self Raising Flour
1 tsp Baking Powder
80g Mature Cheddar Cheese, grated
2-3 tbsps Milk
- Preheat the oven to 200°C/fan180°C/gas 6. Grease a baking sheet by rubbing with a little butter on the butter packet.
2. Peel and cut the butternut into small chunks. Put the butternut pieces into a saucepan and just cover with water. Bring to the boil and simmer for 10 minutes until just tender. Drain and mash with a fork. Leave to cool.
3. Weigh out the flours and sift together with the baking powder into a mixing bowl, adding the brown fibre bits left in the sieve. Stir together.
4. Weigh the butter, and cut into small pieces with a table knife. Add to the flour. Using your fingertips, rub the butter into the flour until it looks like breadcrumbs.
5. Grate the cheese and stir two thirds of it into the flour and butter mix. Stir in the mashed butternut and two tablespoons of milk. The mixture should come together in a ball, add a little more milk if it doesn’t. It shouldn’t be too sticky to hold though.
6. Sprinkle a little flour on a work surface then lightly knead the dough for about 30 seconds. Form into a ball.
7. Either press the balls down with your hands until 2 to 3cm thick or use a rolling pin and roll. Dip a fluted cutter in a little flour and cut out your scones. Place on the baking tray allowing a small gap between them.
8. Re-roll any unused dough and cut out into more scones.
9. Sprinkle the remaining cheese over the tops. Place in the oven and bake for 15 to 20 minutes until risen and golden on the tops.