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.