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

1tbsp  Oil


  1. Cut the squash into large pieces and then steam until cooked.
  2. Pre-heat the oven to 200C.
  3. In a large bowl mix the flour, bicarb and salt, then rub the butter in with your fingers.
  4. Mash the squash, then beat in an egg, followed by the milk and thyme leaves.
  5.  Season with a bit of black pepper then add to the flour mixture and mix well.
  6. Warm an ovenproof frying pan over a medium heat and add little oil, add the dough and smooth the surface so it’s flat
  7.  Leave to cook until golden. (Here comes the tricky part) Oil a dinner plate, then loosen the bottom of the scone from the pan.
  8. Place the plate over the pan, whilst holding the plate flip the pan over so the scone drops onto the plate.
  9. Slide the scone back onto the frying pan and cook for a further 5 mins.
  10. Place in the oven and cook for a further 7 minutes, then serve cut into wedges.