Butternut Squash & Cheese Scone. Butternut Squash & Cheese Scone

You can cook Butternut Squash & Cheese Scone using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Butternut Squash & Cheese Scone
  1. You need 300 g of butternut squash, cut into cubes.
  2. Prepare 50 g of butter, cubed.
  3. Prepare 250 g of self-raising flour.
  4. It’s of salt & ground black pepper.
  5. Prepare 2 tsp of cumin seeds.
  6. You need 1 tsp of paprika.
  7. It’s 1/2 tsp of chili flakes.
  8. It’s of Fresh thyme.
  9. You need 50 g of - 100g cheddar cheese, grated.
  10. It’s of Parmesan cheese, grated.
Butternut Squash & Cheese Scone instructions

  1. Preheat the oven to 200 C. Cook the squash in salted boiling water for 10-15 mins, until soft, drain and put back into the hot pan to dry out, not over the heat though. Puree the squash in a food processor, or I use a Nutri bullet, set aside to cool..

  2. Add the flour and salt to a bowl, then rub in the cubed butter until it resembles breadcrumbs. Stir through the cooled pureed butternut squash to make a soft dough, add the spices, plenty of salt and ground black pepper, some thyme leaves and the grated cheddar cheese..

  3. Shape the dough into a ball, then flatten down slightly, mark the scone with the back of a knife into 8 equal wedges..

  4. Bake for 12-15 minutes until looking golden, tap the base, it should sound hollow once it’s baked. Grate over more parmesan cheese and sprinkle over more thyme leaves. Serve the scone buttered, it's perfect dunked into homemade soup..

  5. Top Tip: As there is no egg in this recipe, I like to taste some of the dough to make sure I have the flavours and seasoning right before baking..