Recipe courtesy of Mark Peterson
Squash Scones
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- Level: Intermediate
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
- Yield: about 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 196
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 16 mg
- Sodium
- 433 mg
- Level: Intermediate
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
- Yield: about 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 196
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 16 mg
- Sodium
- 433 mg
Ingredients
Directions
- 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.
