Monday, 25 March 2019

Savoury Butternut Squash Scones with Pumpkin Seeds

Some of you will remember me writing  early in the month that I am trialling Riverford Organic Farmers Vegetable Box.   I chose the medium vegetable box which has eight organic varieties which was recommended for 2 - 3 people. 

The Riverford Vegetable box contained: seasonal Wild garlic, parsnips, onions, courgettes, spring greens, butternut squash, oakleaf lettuce, and plum cherry tomatoes.  The first thing to be cooked was the spring greens which I sautéed with in a little oil with garlic and served it as a side; and I made Parsnip Cake (adapted from my Carrot Cake recipe), but the recipe I want to share with you today are these Savoury Butternut Squash Scones with pumpkin seeds.   
I love the way the butternut squash is bursting out from the golden scones, as if its cheese bubbling to the surface, but these savoury scones are vegan.  

These Savoury Butternut Squash Scones are good with soup, but sometimes the vegetarian in me likes to indulge that's when I slice them and stuff them with cheddar cheese and a chutney and make it a Scone Sandwich!.  
If you live in the UK, have you ever considered signing up to a vegetable box scheme? Check out the Riverford website.  It has a extensive FAQ  to answer your questions in relation to having one delivered to your front door.  Riverford in South Wales is run by Jon and Janet Mier.  If you would like to keep up to date with news from Riverford South Wales, then please follow them on Facebook .  
Butternut Squash Scones with Pumpkin Seeds
Makes 12
Ingredients
400g butternut squash
Olive oil


500g self raising flour
11/2 teaspoon baking powder
1/2 teaspoon salt
Pinch of pepper
225g vegan margarine (or butter)
150ml plant based milk (or dairy milk)
60 g sunflower seeds
Method
Preheat oven to as mark 4/180oc.
Peel and chop the butternut squash into really small cubes.
Coat the butternut squash in a little oil and roast until soft, about 20 minutes.
Remove from the oven and allow to cool.

In a bowl, sift the flour with the baking powder, then stir in the salt.
Add cubes of the margarine into the flour mix, until all has been added.
Using your fingers, rub the margarine into the flour until crumbly.
Stir in the cooled butternut squash and half the sunflower seeds.
Then carefully pour in the milk in the centre of the flour to bring the dough together, if it seems to dry add a little milk, if its too sticky add a little more flour.
Turn onto a floured surface and roll to about 4cm high.
Using a cutter, cut out 10 - 12 scones.
Transfer to a baking sheet, coat with a little milk and then scatter over the remaining sunflower seeds.
Bake for 25 - 30 minutes or until well risen and golden.
Best enjoyed on the day. Can also be frozen. 


Disclaimer: I was kindly given the medium vegetable box worth £14.85 by Riverford South Wales to trial, in return for a plant based recipe using seasonal and organic vegetables from the box.  All views and opinions are my own. 

8 comments:

  1. Ooh scones! Scones were one of the very very first things that I learnt to make - my mum taught me as a kid, and I still like making them now, more years than I like to think of later. I generally make sweet ones. I've got a squash that needs using up, and some soup to make - I can see how this could all work out!

    ReplyDelete
    Replies
    1. Joey, scones were one of the first things I made at school for home economics and my were rock hard. Must say I have a come a long way since.

      Delete
  2. Yes! I have recently starting buying a Riverford veg box. I also receive the medium box which is great for the two of us, and great for me as I continue my long and exciting journey of introducing more foods into my diet.

    ReplyDelete
    Replies
    1. Good to read and I am pleased that you are doing fantast with it.

      Delete
  3. love savoury scones - I am very fond of our Aussie pumpkin scones but these are different with roasting chunks of pumpkin/squash and I would just love these. Sounds like you are doing well with the vegie box.

    ReplyDelete
    Replies
    1. I know your fond of scones as you inspire me lots.

      Delete
  4. I just love these savoury scones, they must've been so tasty! That vegbox contents sound great too.

    ReplyDelete
    Replies
    1. Thanks VegHog. I love savoury scones more than I do sweet, so these were a nice treat.

      Delete

If you’ve tried one of my recipes, Please let me know by leaving a comment below or tagging me social media with @SeasonalShaheen.

Thank You