Butternut Squash Scones with Spinach and Feta

4.34 from 3 votes

Butternut Squash Scones with Spinach and Feta

Tender and flaky, these butternut squash scones with spinach and feta are a delicious savory scone variation. Full of sneaky vegetables and absolutely delicious!

Prep Time10

Cook Time15

Total Time25

Course: Snack

Cuisine: American

Servings: scones

Calories: 228kcal

Author: Denise Bustard

Ingredients

2 cups all purpose flour 250 g
1 tablespoon baking powder
½ teaspoon salt
½ cup cold butter 112 g; cut into small pieces
1 cup butternut squash puree see note1
1 cup spinach washed, dried, and cut into small pieces
½ cup feta cheese 75 g; cut into small cubes
¾ cup buttermilk 182 g; plus more for brushing

Instructions

Pre-heat oven to 450°F.
Cut together the butter and dry ingredients- in a medium-sized bowl, mix together flour, baking soda and salt. Using a fork or a pastry tool, cut the cold butter into the dry mixture. Keep working it until the butter looks like small pea-shaped pieces.
Add wet ingredients- start by folding in the butternut squash purée, spinach, and feta cheese, until evenly dispersed. Next, add in the buttermilk. Work the dough together with a spatula (or your hands!), until just combined- you don’t want any pockets of flour, but you also don’t want to over-mix.
Form the scones- pat the dough into small disks around 1.5-2 inches in diameter. The dough will be sticky, so it’s OK if they are not perfect. Brush the tops with a little bit of extra buttermilk.
Bake them- bake your scones at 450°F for 15-20 minutes, until they are golden and cooked through in the middle.

Video

Notes

Making butternut squash purée

I recommend roasting the butternut squash to concentrate the flavors and evaporate off extra liquids:

whole- roast at 400°F for 30-40, allow to cool until safe to handle, then scoop out the flesh and mash until smooth.
cubes- cut into 1 inch cubes and toss in olive oil. Arrange on a sheet pan and roast at 425°F for 25 minutes, or until a fork inserts easily. Mash until smooth.

Storage

Cool completely, then store in an air tight container in the fridge for up to 3 days.

Rewarm in the oven at 350°F for 5-10 minutes.

Nutrition