Ingredients

The following ingredients have 4 Servings
  • 2 cups all purpose flour (250 g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 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)
  • 1/2 cup feta cheese (75 g; cut into small cubes)
  • 3/4 cup buttermilk (182 g; plus more for brushing)

Instruction

  • 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.