Butternut Squash Scones
This is a great way to get some nutritious vegetables into your child’s meal and they’ll love to help make them too.
8 people
45 minutes
20 minutes
Ingredients
- 1 tbsp Baking Powder
- 60 g Butter cubed
- 1 tsp Caster Sugar
- 1 - Egg beaten
- 1 tbsp Milk to glaze
- 50 g Mozzarella Cheese Balls grated
- 1 tbsp Olive Oil for greasing
- 2 tbsp Parmesan Cheese grated
- 300 g Self-Raising Flour wholemeal, plus extra for dusting
- 250 g SuperValu Butternut Squash peeled and cubed
- 1 tbsp SuperValu Goodness Pumpkin Seeds to garnish
Method
- Preheat the oven to 200°C/gas mark 6. Lightly grease a baking sheet with olive oil.
- Put your butternut squash in a steamer and cook for 15 minutes, until tender. Remove from the steamer and mash until smooth.
- Combine the flour, baking powder and sugar in a bowl. Rub the butter into the mixture with your fingertips until you get fine crumbs. Stir in the mashed butternut squash and the mozzarella. Add the beaten egg and knead to form a soft dough.
- Tip the dough out onto a lightly floured work surface and knead again just to bring the dough together. Pat it down into a circle about 2.5cm thick and stamp out eight scones using a scone cutter.
- Put the scones on the greased baking sheet and brush with a little milk. Sprinkle with the Parmesan cheese and gently press some pumpkin seeds on top.
- Bake in the oven for 20 minutes, until golden. Serve warm.
