Squash and cheddar scones
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
servings
| Category: | Desserts |
| Subcategory: | Bars - Granola |
| Source: | Metro |
Recipe ingredients
- 1 ½ cups (350 mL)flour *
- 1 Tbsp.(15 mL) baking powder *
- 1 tsp.(5 mL) baking soda *
- 1 tsp.(5 mL) salt
- 1 pinch thyme *
- 6 oz(170 g) butter *
- 3 oz(90 g) aged cheddar, grated
- 1/2 cup(125 mL) milk
- 1 cup(250 mL)puréed butternut or acorn squash
Preparation
Mix the first 5 ingredients well.
Use your fingers to cut in the butter to the flour until you get a coarse texture.
Add the cheddar and mix.
Beat the milk and the puréed squash together. Add to the first mixture, mixing just enough to moisten it.
Place on a floured surface and roll out the dough with a rolling pin to a thickness of 1 to 2 cm (1/4 to ¾ in.).
Cut the dough with a round cookie cutter and place scones on a baking sheet lined with parchment cooking paper.
Baste the scones with milk and cook in the oven at 400ºF (200ºC) for 12 to 15 minutes.
Suggestion
Cooking squashCover a baking sheet with parchment paper and pour water to lightly cover the surface. Place squash halves, flesh or flat side on the sheet, and cook until tender. Don’t overcook, especially if you’re planning to stuff them or add mixed vegetables.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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