There’s still plenty of colour and flavour to eat in the winter months, and if stored in the cool and dry, squash’s will keep for ages. These wintery scones are perfect for making on a wet and windy day!
INGREDIENTS
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230gms Self raising flour
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55gms butter
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50gms light soft brown sugar
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½ tsp bicarbonate of soda
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120gms butternut puree.
Method
- To make puree, cut squash in half, place cut side up on an oiled baking tray, and bake in a moderate oven (about 170 degrees) for approximately one hour. When soft, leave to cool, then scrape the flesh out with a spoon. Mash with a fork until you have a fairly smooth puree.
- Sift the flour & bicarbonate of soda into a bowl, cut the butter in to cubes and add to the flour. Lightly rub butter into flour until you have a breadcrumb texture.
- Add sugar and puree, and then mix to a dough, firstly using a knife and then use your hands.
- Turn onto a floured surface and gently roll the dough in to roughly 2cms in thickness. Cut in to rounds and be careful not to twist as you cut!
- Bake on a non stick tray at 180 degrees for 10 – 15 minutes.
- Leave to cool slightly but best served whilst still warm.