Recipe courtesy of Mark Peterson
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50 min
25 min
25 min
about 8 servings



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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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