Butternut Squash & Cheese Scone
My Nanna, Shirley, loved to bake and quite a few of her recipes have been handed down from her to my mother and then onto me, and I treasure all of her recipes. Sadly my Nanna passed away in 2000 when I was only 15 but I like to think that if she knew I'd baked her Cheese Scone recipe for Mary Berry, she would be over the moon and hopefully proud of me.
The recipe below is for the butternut squash version I made on the show. Scones are easy to make and bake quickly, with a unique texture which is very enjoyable and perfect paired with soup, so go on, give them a go.
Butternut Squash & Cheese Scone
My Nanna, Shirley, loved to bake and quite a few of her recipes have been handed down from her to my mother and then onto me, and I treasure all of her recipes. Sadly my Nanna passed away in 2000 when I was only 15 but I like to think that if she knew I'd baked her Cheese Scone recipe for Mary Berry, she would be over the moon and hopefully proud of me.
The recipe below is for the butternut squash version I made on the show. Scones are easy to make and bake quickly, with a unique texture which is very enjoyable and perfect paired with soup, so go on, give them a go.
Open in Cookpad AppSteps
- 1
Preheat the oven to 200 C. Cook the squash in salted boiling water for 10-15 mins, until soft, drain and put back into the hot pan to dry out, not over the heat though. Puree the squash in a food processor, or I use a Nutri bullet, set aside to cool.
- 2
Add the flour and salt to a bowl, then rub in the cubed butter until it resembles breadcrumbs. Stir through the cooled pureed butternut squash to make a soft dough, add the spices, plenty of salt and ground black pepper, some thyme leaves and the grated cheddar cheese.
- 3
Shape the dough into a ball, then flatten down slightly, mark the scone with the back of a knife into 8 equal wedges.
- 4
Bake for 12-15 minutes until looking golden, tap the base, it should sound hollow once it’s baked. Grate over more parmesan cheese and sprinkle over more thyme leaves. Serve the scone buttered, it's perfect dunked into homemade soup.
- 5
Top Tip: As there is no egg in this recipe, I like to taste some of the dough to make sure I have the flavours and seasoning right before baking.
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