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. Â 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. Â 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.