Squashy by ingredient, rather than resistance. But they are soft, and scrummy and such a brilliantly lurid colour.
Ingredients. Makes 6
225g Oven Roasted Squash, of any type. Weight after roasting
225g All Purpose Flour
1tsp Baking Powder, cubed
50g Cold Butter
1/2 tsp Paprika
1/2 tsp Dried Mixed Herbs
100g Grated Cheddar Cheese
Pumpkin Seeds, or similar
Method
1.To roast the squash, I cut it into rough chunks and drizzle with olive oil, salt, pepper and various spices, chilli, or curry powder, you decide, and pop into a 200º oven for 20-25 minutes until soft. Leave oven on to bake the scones
2. Add the flour, baking powder, herbs and spices to your food processor with the butter and pulse until you get fine bread crumbs. Add 60g of the cheese and the squash that you have mashed and removed any excessive liquid from. Pulse a few times to bring together but not fully combined
3. On a floured surface, bring the dough together with your hands and into a ball, roll out to about an inch thick and cut into rounds. Be swift and use a down-up movement without twisting the cutter, this helps them rise
4. Place on a lined baking sheet, scatter with the remaining cheese and a few seeds. Bake for 10 minutes, until risen and the cheese is golden and delicious
5. Serve warm, slathered in butter or at a picnic, or however you generally eat a scone. Enjoy
Comments