Squash Scones
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
58
Spice
47
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
230 g
Flour (self-rising)2 tsps
Baking Powder4 tbsps
Unsalted Butter (cut into cubes)60 g
Caster Sugar3 tbsps
Whole MilkDirections:
1
Preheat the oven to 425 degrees F
2
In a small saucepan, cover the squash with cold water, bring to a boil and simmer until tender, about 10 minutes
3
Drain and place back into empty hot saucepan to dry the squash
4
It is very important to drain well
5
Mash with a potato masher and drain again if necessary
6
Sift the flour, baking powder and ginger into a large bowl
7
Rub the butter into the flour mixture until the mixture resembles bread crumbs
8
Add in the sugar, mashed squash and 2 tablespoons of milk
9
Combine gently with a wooden spoon
10
Add more milk only if necessary to make a soft dough
11
Turn it out onto floured board and press down lightly to a thickness of about 1-inch
12
Using a large scone or biscuit cutter, flour the cutter and cut out the scones and place on a lightly greased baking tray
13
Using a sieve, dust scones with flour
14
Bake for about 12 to 15 minutes or until well-risen and golden brown