Butternut squash scones with goats’ cheese

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Preparation info

  • Makes

    8–10

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

Scones may be synonymous with English tea but they’re just as good for breakfast. The squash adds colour to these scones as well as keeping their texture moist and light. Steam rather than boil the squash before using and, once cooked, leave it to dry in its own heat before grating it into the dough mixture. Serve the scones with a generous filling of goats’ cheese – I’ve opted for a relatively mild, creamy one.

Ingredients

Method