250 g butternut squash
200 g flour
1 tsp. baking powder
pinch of salt
50 g sugar sachet of vanilla sugar (8 g)
2 tsp. cinnamon
75 g butter at room temperature
3 tbsp. whole milk
These butternut scones are delicious as breakfast or lunch and as a snack. They are easy to make in advance to take in your lunch box for on the road.
Preheat the oven to 220 °C
Clean the butternut and cut into small cubes. Simmer the butternut on low heat with a lid on the pan and with a little butter in 15 minutes. Leave to cool down. Puree the butternut with a fork or use a hand blender or food processor.
Mix the flour, baking powder, salt, sugar, vanilla sugar and cinnamon in a mixing bowl. Add 75 gr butter and mix well. In the other bowl, mix the butternut puree, milk and the egg. Now put all the ingredients together and mix into a nice dough.
If desired, put the paper baking cases in the muffin moulds or grease the moulds with a little butter and sprinkle with some flour and divide the dough/batter over the cups. Bake the scones for 15 minutes.