Butternut Squash Scones

Monday, April 19, 2010

A bit of baking on the menu today to banish volcanic blues! These scones are a great stand-by that are fantastic with a cuppa. 

Mashed butternut squash boosts the nutrition factor and gives the scones a lighter texture and colour.

They are great served with a little low fat butter and jam, although you could serve them with more savoury toppings such as ham and cheese.
The recipe will give approximately 20 small scones.

• 5-6 sprays of Fry Lights One Cal spray oil
• 200g cooked butternut squash. Simmered for 10 minutes, drained, very well dried then mashed
• 200g self-raising flour. Plus more for dusting.
• 2 level tablespoons of baking powder
• 1 heaped teaspoon of cinnamon
• 1 heaped teaspoon of ground ginger
• 6 sweeteners. Crushed with a spoon
• 50g low fat butter spread. (Chilled. Pop it into the freezer for 10 minutes before you use it)
• approximately 6-7 tablespoons of low fat milk, less if needed

  1. Preheat the oven to 220°C and line a baking tray with tin foil and add the spray oil.
  2. Sift the flour, baking powder, cinnamon, ground ginger and sweeteners into a large bowl.
  3. Add the butter and rub it into the flour until the flour/butter mixture looks like breadcrumbs.
  4. Next add the mashed butternut squash and mix with a wooden spoon or spatula for 30 seconds or so. (Don't over mix).
  5. Next add the milk, one tablespoon at a time and stir to combine to bring to a rough dough. Use a little less than the 6-7 tablespoons if needed.
  6. Flour a clean board or work surface well and tip the dough onto it. Next dust the top of the dough with flour and press it down with your hand so it's about 1 inch thick.
  7. Using a cookie cutter or glass, dip it into flour first, then use to cut round shapes out of the dough. Move the glass/cutter in a circular motion to make the scones more round. Transfer to the lined baking tray and continue with the mix, flouring the glass each time. 
  8. Reshape, re-dust and re-flatten the dough as needed and continue until it's all used.
  9. Lightly dust the cut scone shapes with flour and bake in the oven for 15 minutes until golden brown. You can paint the top with a little beaten egg or milk for a darker colour.
  10. When they're done, carefully remove from the oven and let them cool slightly on a wire rack. (Securing the kitchen to prevent them being eaten!) 
  11. Serve with butter and jam.

1 comment:

Anonymous said...

These are great! Thanks hun! PQ

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