Butternut Squash and Date Scones

RecipesPlus
7Ingredients
160Calories
50Minutes

Ingredients

  • 9 ounces butternut squash (peeled, chopped)
  • 2 1/2 cups self raising flour
  • 1 teaspoon baking powder
  • 2 tablespoons butter (cold, chopped)
  • 2 tablespoons brown sugar
  • 5 ounces dried dates (pitted, chopped)
  • 1/2 cup low fat milk (plus extra, to brush)

Directions

  1. Preheat oven to 425°F. Line a baking tray with parchment paper. Steam squash for 10-15 minutes or until soft then mash. Cool.
  2. Sift flour and baking powder into a medium bowl. Rub in butter to make crumbs. Stir in sugar, dates and squash. Make a well in the center. Add milk and mix with a round-bladed knife until mixture comes together. Using floured hands, gather mixture into a ball.
  3. Turn out dough onto a lightly floured surface. Pat dough out to 3/4 inch thickness. Using a 2 inch round pastry cutter, cut dough into rounds. Place scones close together on prepared tray. Gently gather together dough offcuts. Pat out to 3/4 inch thickness, then cut out more rounds to make 12 scones in total. Brush scones with extra milk. Bake for 12-15 minutes or until lightly browned. Serve scones warm.
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NutritionView more

160Calories
Sodium3%DV65mg
Fat4%DV2.5g
Protein6%DV3g
Carbs11%DV33g
Fiber8%DV2g

PER SERVING *

Calories160Calories from Fat20
% DAILY VALUE*
Total Fat2.5g4%
Saturated Fat1.5g8%
Trans Fat
Cholesterol5mg2%
Sodium65mg3%
Potassium200mg6%
Protein3g6%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate33g11%
Dietary Fiber2g8%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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