This is a great recipe adapted from Nigel Slater’s Tender book. This is a Farl type scone made from squash with a lovely golden colour and is a warming treat on a cold winters day. The scone will be great for a weekend brunch with bacon and cheese or for dinner as a substitute for a potato dish. It’s really easy to make, so give it a go and let us know what you think!
300g Squash, peeled and seeded
140g Plain flour
1/2 tsp Bicarbonate of soda
1/2 tsp Salt
70g Butter, cut into cubes
One Egg, beaten
90ml Warm milk
2 tsp Thyme
- Cut the squash into large pieces and then steam until cooked.
- Pre-heat the oven to 200C.
- In a large bowl mix the flour, bicarb and salt, then rub the butter in with your fingers.
- Mash the squash, then beat in an egg, followed by the milk and thyme leaves.
- Season with a bit of black pepper then add to the flour mixture and mix well.
- Warm an ovenproof frying pan over a medium heat and add little oil, add the dough and smooth the surface so it’s flat
- Leave to cook until golden. (Here comes the tricky part) Oil a dinner plate, then loosen the bottom of the scone from the pan.
- Place the plate over the pan, whilst holding the plate flip the pan over so the scone drops onto the plate.
- Slide the scone back onto the frying pan and cook for a further 5 mins.
- Place in the oven and cook for a further 7 minutes, then serve cut into wedges.