Butternut Squash &
Butternut Squash & Cheese Scone
My Nanna, Shirley, loved to bake and quite a few of her recipes have been handed down from her to my mother and then onto me. Unfortunately, my Nanna couldn’t actually bake, but this did not stop her, and I treasure all of her recipes. Sadly my Nanna passed away in 2000 when I was only 15 but I like to think that if she knew her Cheese Scone recipe had made it onto Britain’s Best Home Cook on BBC One and Mary Berry liked it, she would be over the moon and hopefully proud of me.
The recipe below is for the butternut squash version I made on the show, I will post the original recipe soon. Scones are easy to make and bake quickly, with a unique texture which is very enjoyable, so go on, give them a go.
300g butternut squash, cut into cubes
250g self-raising flour
Pinch of salt
Ground black pepper
2 tsp cumin seeds
1 tsp paprika
½ tsp chilli flakes
50g - 100g cheedar cheese
1. Preheat the oven to 200 C.
2. 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.
3. Puree the squash in a food processor, or I use a nutrabullet, set aside to cool.
4. Add the flour and salt to a bowl, then rub in the cubed butter until it resembles breadcrumbs.
5. Stir through the butternut squash to make a soft dough, add the spices, plenty of ground black pepper, some thyme leaves and the grated cheese.
6. Shape the dough into a ball, then flatten down slightly, mark the scone with the back of a knife into 8 equal wedges. (photo below).
7. Bake for 12-15 minutes until looking golden, tap the base, it should sound hollow once it’s baked.
8. Grate over more parmesan cheese and sprinkle over more thyme leaves.
9. Serve the scone buttered, goes perfectly with Squash Soup.
As there is no egg in this recipe, I like to taste some of the dough to make sure I have the flavours right before baking.
My scone recipe makes a lovely alternative for bread and pairs wonderfully with my roasted butternut squash soup.