Even the fussiest eater will be swayed with these butternut scones and can actually help to count towards your 5 a day vegetable portions.
How to get children to eat more vegetables
A few years ago I bought a book by Fiona Faulkner 25 Foods kids hate…..and how to get them eating 24. This is also her recipe that I adapted slightly.
It was a real eye opener moment and that was also the first time I started seeing vegetables in a new light. That is when I was first brave enough to make avo ice cream and adding vegetables to anything and everything that I cooked. Because children really just need to overcome their fear of trying new things. My kids still don’t eat every vegetable but we are getting there.
I developed a course for my children’s cooking classes the ABC’S of 5 A Day and used the same concept for my contributions in Lig magazine. And we are revisiting these great recipes with my Kids can cook classes that are currently running.
The B for Butternut is really one of my favourite classes and we have lot’s of fun with Mr. Butternut squash and it is a great exploration class of tasting butternut, getting our hands really dirty and making a delicious smoothie with yes, butternut.
This butternut scone recipe is the same as a basic scone recipe but without milk. I love the yellow colour and that the pumpkin almost outweighs the flour in this recipe. I have not adapted it to gluten and sugar-free yet but for now, I am happy that my kids are willing to eat pumpkin
How to cook butternut
I never actually chop butternut but always roast them in the oven for about 45 minutes until a knife can easily be inserted. Then let it cool down and cut in halve, scoop out the seeds and then the flesh. The flesh can now be stored in the fridge for butternut soup, scones, smoothies, fritters and pasta sauces.
What you will need
For the ingredients of the Butternut scones you will need:
- Cooked butternut but not pureed otherwise the dough will be very stick
- Castor sugar
- Self-raising flour
- Egg and milk for egg wash
For the equipment, you will need
- a baking tray greased or lined
- cutter or glass
- mixing bowl
- wooden spoon
- pastry brush
- a scale
Preheat oven to 180’C. Sieve flour, sugar, salt and rub butter in.
Add cooked butternut and get ready to get messy. Start by stirring the dough and then get your hands in there. It will seem that the dough is to sticky but just keep on pressing and turning until you get a firm dough. If it is still to sticky add extra flour. Flatten dough with your hands and cut out with a round cutter or a glass if you don’t have a cutter. But don’t flatten the dough too much, it should be at least 2cm thick.
Mix 1 egg and a few tablespoons of milk with a fork and use a pastry brush to ‘paint’ each egg. Now sprinkle with cinnamon sugar
Bake in the oven for 20 minutes on 180’C until golden brown and cooked through
Photo credit Emil Bohme
Recipe appeared in Lig Magazine 2013
- 200 g self-raising flour
- 50 g castor sugar
- 50 g butter
- 180 g butternut squash
- pinch salt
- 1 egg
- 30 ml milk
- cinnamon sugar
Preheat the oven to 180’C
Sift the flour, sugar, and salt into a large bowl-get a child to help
Rub the butter into the flour mix using your fingertips.
The mix will soon start to resemble breadcrumbs
Now add the squash and with a large spoon (or hands) stir until it’s all combined
Flour surface and turn out the mix. Flour your hands and press the dough until it is 1cm thick.
Cut out circles with cutter and place in baking tray. Brush with egg wash. Sprinkle cinnamon sugar.
Place in preheated oven for about 15-20 minutes or until they’re slightly golden and raised. Leave to cool on a wire rack
Roast whole butternuts in the oven at 180'C for about 45minutes until soft. Leave to cool and cut in half. Remove seeds and scoop out the flesh. Now you are ready to use the butternut for a whole range of recipes without breaking a sweat.