Cheese & Butternut Scones
Prep Time:25 Mins, Cook Time: 15 Mins, Total Time: 40 Mins
March 30, 2016
The club began last June with the then year 6s and has progressed through the year groups to my current two groups of little year 2 and 3s. As the children are now getting younger the recipes are getting a good deal easier too, and I’m looking forward to making these cheesy scones with them after the holidays. Lets hope they enjoy them as much as we did!.
I do love a cheesy scone, probably more than a sweet one. The same goes for The Monsters, being the cheese fiends that they are. I was particularly pleased with how these turned out as the recipe’s a good deal healthier than your usual scone, part wholemeal flour and with a decent amount of nutritious hidden butternut squash in there to boot. The butternut also gave them a glorious colour like no other. Adding veggies to bakes allows for a moister bake that keeps well for longer. Not that the two rounds of scones I road-tested kept well at all; they were snaffled up in minutes round here!.
If you’re up for a spot of Easter holiday baking then please do give my scones a whirl, they really are very easy to make and bake. Scones are a great learning to bake recipe for even the littlest of little ones. And very very scrummy, especially with a generous slathering of butter.
Here’s all fifteen of my recipe card covers, several recipes I’ve already posted on Eat Your Veg, the rest will of course be at some point…..
Wholemeal Flour, Butternut Squash, Cheddar Cheese
Little Kids, Big Kids, Baking with Kids, Learning to Bake, Lunchboxes, Lunch, Picnics, After School Treats
Makes 8 Small Scones
Baking Sheet, Small Fluted Round Cutter
Cheese & Butternut Scones
Ingredients Prep Time:25 Mins, Cook Time: 15 Mins, Total Time: 40 Mins
40g Butter, plus extra for greasing
200g Butternut Squash, peeled and cut into small chunks
150g Plain Self Raising Flour, plus extra for shaping and rolling
75g Wholemeal Self Raising Flour
1 teaspoon Baking Powder
80g Mature Cheddar Cheese, grated
2 – 3 tablespoons Milk
1. Preheat the oven to 200°C/fan180°C/gas 6. Grease a baking sheet by rubbing with a little butter on the butter packet.
2. Peel and cut the butternut into small chunks. Get an adult helper to do this. Put the butternut pieces into a saucepan and just cover with water. Bring to the boil and simmer for 10 minutes until just tender. Drain and mash with a fork. Leave to cool.
3. Weigh out the flours and sift together with the baking powder into a mixing bowl, adding the brown fibre bits left in the sieve. Stir together.
4. Weigh the butter, and cut into small pieces with a table knife. Add to the flour. Using your fingertips, rub the butter into the flour until it looks like breadcrumbs.
5. Grate the cheese and stir two thirds of it into the flour and butter mix. Stir in the mashed butternut also and two tablespoons of milk. The mixture should be all come together in a ball, add a little more milk if it doesn’t. It shouldn’t be too sticky to hold though!.
6. Sprinkle a little flour on a work surface then lightly knead the dough for about 30 seconds. Form into a ball.
7. Either press the balls down with your hands until 2 to 3cm thick or use a rolling pin and roll. Dip a fluted cutter in a little flour and cut out your scones. Place on the baking tray allowing a small gap between them.
8. Re roll any unused dough and cut out into more scones.
9. Sprinkle the remaining cheese over the tops. Place in the oven and bake for 15 to 20 minutes until risen and golden on the tops.