Ingredients

8 ounces butternut squash, peeled, cut into cubes
8 ounces self-rising flour
2 teaspoons baking powder
1 heaping teaspoon ground ginger
4 tablespoons unsalted butter, cut into cubes
2 ounces caster sugar
2 to 3 tablespoons whole milk

Instructions

Preheat the oven to 425 degrees F.

In a small saucepan, cover the squash with cold water, bring to a boil and simmer until tender, about 10
minutes. Drain and place back into empty hot saucepan to dry the squash. It is very important to drain well.
Mash with a potato masher and drain again if necessary.

Sift the flour, baking powder and ginger into a large bowl. Rub the butter into the flour mixture until the
mixture resembles bread crumbs. Add in the sugar, mashed squash and 2 tablespoons of milk. Combine gently with

a wooden spoon. Add more milk only if necessary to make a soft dough. Turn it out onto floured board and press
down lightly to a thickness of about 1-inch. Using a large scone or biscuit cutter, flour the cutter and cut
out the scones and place on a lightly greased baking tray.

Using a sieve, dust scones with flour. Bake for about 12 to 15 minutes or until well-risen and golden
brown.