Butternut Scones
These rustic scones are a great way to get extra vegetables into your lunch box
Makes enough for: 9 scones
Ingredients
- 200 g flour, sifted, plus extra for dusting
- 7.5 mls baking powder, sifted
- 2.5 mls fine salt, sifted
- 0.625 mls cayenne pepper, sifted
- 5 mls dried rosemary
- 125 g cooked butternut, peel removed and mashed
- 1 egg, beaten
- 50 g cheddar cheese, grated
- 10 mls milk, plus extra for glazing
Method
- Preheat the oven to 200° Celsius
- Place the flour, baking powder, salt, and cayenne pepper into a mixing bowl
- Add the rosemary and mix to combine
- Place the butternut into a small bowl and add the egg and use a fork to combine
- Make a well in the centre of the flour and add the butternut and cheese
- Use a butter knife and mix to form a dough
- Turn out onto a lightly floured surface and shape into a square, 2 cm high
- Cut into 9 pieces and place onto a lined baking tray
- Glaze with milk and place into the oven
- Bake for 15 minutes then remove from the oven
- Place onto a wire rack to cool