Go Back
+ servings

Butternut Squash Scones with Spinach and Feta

These savory scones contain 2 whole cups of vegetables! Pureed butternut squash, kale and feta give a great flavor and nutritional boost.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Snack
Cuisine: American
Keyword: butternut squash, feta, scone
Servings: 10
Calories: 228kcal
Author: Denise

Ingredients

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter cut into small pieces
  • 1 cup butternut squash puree *see note
  • 1 cup kale or spinach washed dried, and cut into small pieces.
  • 1/2 cup feta cheese cut into small cubes
  • 3/4 cup buttermilk plus more for brushing

Instructions

  • Pre-heat oven to 450°F.
  • In a large bowl, stir together the flour, baking powder and salt.
  • Cut the butter in using a fork or pastry tool.
  • Stir in the butternut squash, spinach and feta.
  • Stir in the buttermilk and mix until just combined.
  • Form 10-12 small dough balls on a parchment-lined baking sheet, 1.5-2 inches in diameter.
  • Brush the tops with additional buttermilk.
  • Bake for 15-20 minutes, until tops are golden and scones are baked through.

Notes

I roasted my butternut squash whole at 400°F for 30-40 minutes, then scooped out the middle and mashed it with a potato masher. I got exactly 1 cup of puree from ½ of a small butternut squash.
These scones keep for 3 days in a sealed container in the fridge.

Nutrition

Serving: 1scone | Calories: 228kcal | Carbohydrates: 25g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 218mg | Fiber: 2g | Sugar: 2g