Butternut squash and gruyere cheese biscuits (scones)
These savory biscuits/scones are soft, gently cheesy and delicious.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 10 (to 12)
- 8 oz butternut squash 225g, peeled and de-seeded weight
- 1 1/4 cups all purpose flour 175g plain flour
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1/4 tsp ginger
- 3 tbsp unsalted butter 3oz/38g
- 1/4 cup gruyere 20g, grated
- 1/4 cup buttermilk 60ml
- few grinds of black pepper
Dice the squash then steam until tender, around 10min. Allow to cool a little then blend to a puree.
Put the flour, baking powder, salt and ginger in a food processor and pulse a couple time to mix.
Add the butter, cheese, buttermilk, pepper and squash puree and pulse until combined but try not to overmix.
Tip the mixture out onto a well-floured surface and shape into a square/rectangle around 1/2-3/4in thick. The mixture is very soft so take care working with it. Cut into approx 10-12 pieces and put onto a prepared baking sheet (best lined with parchment paper). Bake at 375-400F/190C for approx 20min until just starting to brown.
Calories: 115kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 77mg | Potassium: 165mg | Vitamin A: 51.2% | Vitamin C: 5.8% | Calcium: 8.1% | Iron: 5.2%