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 SeedsMakes 12
400g butternut squash
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
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.