Butternut Squash And Date Scones - cooking recipe

Ingredients

9 oz butternut squash, peeled, chopped
2 1/2 cups self-raising flour
1 tsp baking powder
2 tbsp cold butter, chopped
2 tbsp brown sugar
5 oz pitted dried dates, chopped
1/2 cup low-fat milk, plus extra, to brush

Preparation

Preheat oven to 425\u00b0F. Line a baking tray with parchment paper. Steam squash for 10-15 minutes or until soft then mash. Cool.
Sift flour and baking powder into a medium bowl. Rub in butter to make crumbs. Stir in sugar, dates and squash. Make a well in the center. Add milk and mix with a round-bladed knife until mixture comes together. Using floured hands, gather mixture into a ball.
Turn out dough onto a lightly floured surface. Pat dough out to 3/4 inch thickness. Using a 2 inch round pastry cutter, cut dough into rounds. Place scones close together on prepared tray. Gently gather together dough offcuts. Pat out to 3/4 inch thickness, then cut out more rounds to make 12 scones in total. Brush scones with extra milk. Bake for 12-15 minutes or until lightly browned. Serve scones warm.