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