Recipe courtesy of Mark Peterson

Squash Scones

  • Level: Intermediate
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: about 8 servings
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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


  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. 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.
  3. 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.
  4. Using a sieve, dust scones with flour. Bake for about 12 to 15 minutes or until well-risen and golden brown.
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