Step-by-Step Guide to Prepare Ultimate Butternut Squash & Cheese Scone

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Before you jump to Butternut Squash & Cheese Scone recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Mostly, people have been taught to believe that "comfort" foods are not good for the body and have to be avoided. Sometimes, if your comfort food is a sugary food or some other junk food, this holds true. Other times, though, comfort foods can be altogether nourishing and it's good for you to consume them. Several foods really do raise your mood when you eat them. If you feel a little bit down and you need an emotional pick me up, try several of these.

Cold water fish are good if you would like to be in a better mood. Cold water fish like tuna, trout and wild salmon are rich in DHA and omega-3s. These are two substances that boost the quality and function of the grey matter in your brain. It's the truth: eating tuna fish sandwiches can really help you battle your depression.

So you see, you don't need to eat all that junk food when you are wanting to feel better! Try a couple of of these suggestions instead.

We hope you got benefit from reading it, now let's go back to butternut squash & cheese scone recipe. To make butternut squash & cheese scone you need 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Butternut Squash & Cheese Scone:

1. Prepare 300 g of butternut squash, cut into cubes.
2. You need 50 g of butter, cubed.
3. Provide 250 g of self-raising flour.
4. Prepare of salt & ground black pepper.
5. Take 2 tsp of cumin seeds.
6. You need 1 tsp of paprika.
7. Prepare 1/2 tsp of chili flakes.
8. Provide of Fresh thyme.
9. Take 50 g of - 100g cheddar cheese, grated.
10. You need of Parmesan cheese, grated.

Instructions to make Butternut Squash & Cheese Scone:

1. Preheat the oven to 200 C. Cook the squash in salted boiling water for 10-15 mins, until soft, drain and put back into the hot pan to dry out, not over the heat though. Puree the squash in a food processor, or I use a Nutri bullet, set aside to cool..
2. Add the flour and salt to a bowl, then rub in the cubed butter until it resembles breadcrumbs. Stir through the cooled pureed butternut squash to make a soft dough, add the spices, plenty of salt and ground black pepper, some thyme leaves and the grated cheddar cheese..
3. Shape the dough into a ball, then flatten down slightly, mark the scone with the back of a knife into 8 equal wedges..
4. Bake for 12-15 minutes until looking golden, tap the base, it should sound hollow once it’s baked. Grate over more parmesan cheese and sprinkle over more thyme leaves. Serve the scone buttered, it's perfect dunked into homemade soup..
5. Top Tip: As there is no egg in this recipe, I like to taste some of the dough to make sure I have the flavours and seasoning right before baking..

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