Butternut Squash Scones

Prep: 10 minutes Cook: 20 minutes Serves: 10 Print


450g McDougalls Savoury Scone Mix
150ml Cold water
100g Butternut squash (cooked & puréed)
1 Egg (for glaze)
150g Cream cheese
5g Chives (chopped)


Please check the ingredients declaration on the products you use making this recipe.
Cereals containing gluten


  1. Place the McDougalls Savoury Scone Mix into a bowl fitted with a beater. Blend in the water and squash and mix on medium speed until a dough is formed. Ensure you do not over mix.
  2. Turn out onto a lightly floured surface and roll out to a depth of approx 2cm. Cut with a 7cm cutter, reusing any leftover dough.
  3. Place the cut scones onto a flat non-stick baking tray and brush with egg wash. Bake at 200˚C for 15-20 minutes until golden brown. Then place on a wire rack and allow to cool.
  4. Soften the cream cheese and place into a piping bag with a round nozzle.
  5. Split the scones and fill with cream cheese, sprinkle with chopped chives and serve.
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