Food and Travel Magazine | Butternut squash and cheddar scones
Butternut squash and cheddar scones
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Cooking tools:
- Pot
- Colander
- Potato masher
- Mixing bowl
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Rolling pin
- Fluted cookie cutter
- Plate
- Freezer
- Pastry brush
- Cooling rack
- Airtight container
Ingredients
- 200g frozen butternut squash (or pumpkin), frozen or fresh
- 350g plain flour, plus extra to dust
- 2tsp baking powder
- 1/2tsp bicarbonate of soda
- 1tsp fine sea salt
- 50g cold salted butter, cubed
- 100g mature cheddar of similar hard cheese, grated
- 3tsp dried rosemary
- 70ml double cream
- 1 medium egg, beaten, to brush (optional)
- fresh rosemary, to garnish (optional)
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