Scones and a cup of tea: a combination which is difficult to get tired of. Yet, despite the tradition of it, it’s always fun to experiment with different flavours. By adding a variety of ingredients each time a small of batch of scones is made, tea time becomes even more of a treat.
Most recently eaten were these butternut squash ones with a dash of mixed spice. Munch on these this weekend and I can assure you your belly will be extremely grateful.
For six, you will need…
- 6 ounces of butternut squash
- 8 ounces wholemeal self-rising flour
- 3 teaspoons of baking powder
- 1 tablespoon of mixed spice
- 4 tablespoons of butter
- 2 ounces of caster sugar
- 2 tablespoons of milk
What to do…
- Begin by preparing the butternut squash. Cut into chunks and then pop into a saucepan, covering them with with water, and then bring to the boil and simmer until tender.
- Drain the water and place the chunks into a small bowl, mashing them up with a fork.
- Preheat the oven to 180
- In a larger bowl, mix together the flour, baking powder and mixed spice. Then rub in the butter until breadcrumbs are formed.
- Add the sugar and then the butternut squash. Make sure to fold it in to the scone mixture so most of it is covered.
- Stir in the milk until you have a soft dough and then form into scone shapes with your hands.
- Place on a tray lined with baking parchment and then bake in the oven for about 15 minutes.