- Course
- Snack
- Cuisine
- British
- Diet
- Vegetarian
- Prep
- 15 mins
- Cook
- 25 mins
- Total
- 40 mins
- Serves
Ingredients
Ingredients for 7 servings
- 0.5 Butternut Squash, diced
- 20g Rocket
- 453g Country Range Scone MIx
- 207ml Water
- 20g Sage, finely chopped
- 70g Whipped Feta
- Egg Wash
Method
- 1Peel and dice the butternut squash into small bite sized pieces. Add oil and seasoning and roast through the oven at 180c for 8 minutes or until lightly caramelised.
- 2In a bowl mix the scone mix with the water, and stir through the chopped sage. You should be left with a slightly sticky dough. Turn out onto a floured surface and roll until smooth and roughly 2-3 inches high. Use an 8oz cutter.
- 3Place scones on a baking tray and egg wash. Bake at 180c for approximately 12-15 minutes or until golden brown and cooked through.
