If you have a squash and you don’t know what to do with it, bake with it.
My children have been sceptical about vegetables in baking ever since my infamous Courgette Chocolate Cake.
“Is there anything weird in it?”
Missing my opportunity to come clean and give my cake a chance of success…
“No, no, nothing weird”
Moments later, when they had been put off by the strange taste, their disgust was hardened by an admission of my deceit.
“OK, it’s a Courgette Chocolate Cake”
More than a decade later I am not allowed to forget it.
So, when I produce some impressive but suspiciously orange looking scones from the oven they are hyper-vigilant. This time I tell the truth, and this time it works out fine.
I don’t know why the humble squash gets such an ambivalent greeting when it starts to appear, and I shudder to think of all the good pumpkin that gets thrown away in the name of Halloween carvings. But, in truth, a standard pumpkin is nothing against the pomp of the more interesting squashes.
Personally, I am happy to eat a squash roasted with a few cloves of garlic, a bit of chili and a dousing of olive oil, but if you have an audience which might prove tougher to convert, these Butternut Squash and Parmesan Scones are an absolute treat.
The recipe is adapted from one appearing on Art & The Kitchen, which is why it uses US cup measurements. If you don’t have a set of cup measures, get some. It’s a super easy way to bake.
2 3/4 cups of plain flour
2 tsp baking powder
1 tsp salt
1/4 tsp bicarbonate of soda
1/3 cup unsalted butter (cubed)
1/2 cup of grated parmesan (you can use more/less or a different hard cheese..it’s up to you!)
3/4 cup cooked butternut squash (mashed)
2/3 cup buttermilk
In a large bowl, combine the flour, salt, baking powder, and bicarb.
Rub the butter into the flour mixture until the mixture resembles fine breadcrumbs.
Add the grated cheese.
In another bowl combine the egg, buttermilk and mashed squash.
Mix the wet into the dry ingredients until you have a soft but workable dough.
Turn out onto a floured work surface and roll gently until the dough is an inch thick. THIS IS IMPORTANT. One of the reasons people get the idea they can’t make scones is because they roll the dough too thin and expect too much rise. They end up with biscuits.
Using a cutter approximately 3″ (although you could make slightly smaller or larger scones if you wish) cut out as many scones as you can.
Bake in an oven pre-heated to gas mark 7 (200 degrees) for 15 or 20 minutes.