Squash Scones

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   In a small saucepan, cover the squash with cold water, bring to a boil and simmer until tender, about 10 minutes.

3. 3

   Drain and place back into empty hot saucepan to dry the squash.

4. 4

   It is very important to drain well.

5. 5

   Mash with a potato masher and drain again if necessary.

6. 6

   Sift the flour, baking powder and ginger into a large bowl.

7. 7

   Rub the butter into the flour mixture until the mixture resembles bread crumbs.

8. 8

   Add in the sugar, mashed squash and 2 tablespoons of milk.

9. 9

   Combine gently with a wooden spoon.

10. 10

    Add more milk only if necessary to make a soft dough.

11. 11

    Turn it out onto floured board and press down lightly to a thickness of about 1-inch.

12. 12

    Using a large scone or biscuit cutter, flour the cutter and cut out the scones and place on a lightly greased baking tray.

13. 13

    Using a sieve, dust scones with flour.

14. 14

    Bake for about 12 to 15 minutes or until well-risen and golden brown.

No additional tips available.