Welcome back for round two of my (not yet) famous recipe series for busy parents. Like last time, these recipes prioritize health, ease, portability, and very importantly - taste.
Why I love this recipe:
Not only a scrumptious snack idea; these scones are also perfect for lunches on the go. They're tactile enough to provide good grip for little fingers and they're densely packed full of flavour. Plus, parents get hungry too, so they're a great snack for grown-ups.
- 1 cup pre-cooked pumpkin/butternut squash
- 2 ½ cups of wholemeal flour
- 25g cold unsalted butter
- 1 cup buttermilk or milk
- ½ cup chives or shallots
- ¾ cup grated cheddar cheese
- Preheat oven to 180C.
- Sift flour into a mixing bowl and add in butter chunks, pumpkin, chives and grated cheese.
- Use fingers to mix into a crumble type mix.
- Slowly add milk and stir with a metal knife to scrape the flour off the edges of the bowl.
- Roll out onto a floured bench and use a round ring to cut into scones.
- Bake for 10 - 15 minutes.
Presto! Store at room temperature for two to three days or in the freezer for two months if you really want to get your money's worth.
As a bonus, serve these baked delights with the holy trifecta of cheese - cream, cottage or ricotta.
P.S - You can substitute pumpkin and chives for other varieties. Try ham, onion and zucchini, tomato, tuna and corn or leek and broccoli.
As always, I'm all ears if you have any recipes of your own firstname.lastname@example.org.