These are interesting scones and includes the wholesomeness of butternut squash, pumpkin seeds, rosemary and brown flour.

I tend to shying away from foods with too much grains like wheat. ButternutSquashScones from OptimumWellnessHowever when I saw these ones included butternut squash I just had to give them a go. I never though adding vegetables to scones would work so well, but it does!

Squash is so plentiful at the moment, actually I had 3 of them in the house so it was an ideal opportunity to try something new.

The butternut squash brings a hint of sweetness and the rosemary brings a lovely aroma and flavour to the scones.  I love the bite of the pumpkin seeds and the butternut squash gives a lovely orange colour!

They are nicest when they are eaten warm . I love them with a little butter and a cup of tea!


  • 500g butternut squash
  • 5 springs rosemary
  • 35g pumpkin seeds (could use more if you wish!)
  • 450g plain white flour
  • 230g wholemeal brown flour
  • 1 1/2 tsp baking powder
  • pinch of salt & pepper
  • 225g butter
  • 150ml milk (I used almond milk but use what suits you!)


  1. Preheat the oven to 180 degrees.
  2. Chop the butternut squash into small 1/2 cubes, de-stalk the rosemary and finely chop them.   Toss them in olive oil.
  3. Spread on a lined baking tray and rose for 20-25 minutes or until the butternut squash is soft and cooked evenly.  Once cooked set aside to cool.
  4. ButternutSquashScones from OptimumWellnessSift both flours and baking powder into a bowl and stir in the salt.
  5. Add the butter to the flour mixture. Use your finger to rub the butter into the flour until the lumps are gone and it resembles find breadcrumbs.
  6. When the butternut squash is almost cool mix it into the flour mixture. Stir gently to distribute the butternut squash.2017-02-11 11.08.30
  7. Form a well in the center of the mixture and pour in the milk.  Mix until it forms a firm dough.  However if the mixture seems too dry then I add some more milk. If the mixture is too wet then I sift in some more flour.ButternutSquashScones3 From OptimumWellness
  8. Turn the scone dough onto a floured work surface. Press out to flat round shape approx 4cm high.  I use a 7cm cookie cutter to cut the scones out of the dough.
  9. 2017-02-11 11.38.28Glaze the scones with some beaten egg or milk and sprinkle with some pumpkin seeds.
  10. ButternutSquashScones4 from OptimumWellnessPlace the scones on a well foured baking tray.  Cooked for 25-30 minutes until the sound hollow when tapped on the base.  Be mindful not to open the cooker too many times to check them as it looses heat and the scones may not rise so well, this is especially true at the start.
  11. Once cooked let them cook on a wire rack.
  12. Then serve.  I think they are nicest when they are served warm.

I got the recipe from the Cornucopia at home  cookbook, thanks for the recipe Cornucopia!