Squash and cheddar scones

Squash and cheddar scones
  • 20 scones
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • 1 1/2 cups
    (375 mL)

    flour

  • 1 tsp.
    (15 mL)

    baking powder

  • 1 tsp.
    (5 mg)

    baking soda

  • 1

    teaspoon(5 ml) salt

  • 1 pinch

    fresh 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 3/4 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 400°F (200°C) for 12 to 15 minutes.

Source: Metro