Directions:
- Preheat the oven to 425 degrees F.
- In a small saucepan, cover the squash with cold water, bring to a boil and simmer until tender, about 10 minutes. Drain and place back into empty hot saucepan to dry the squash. It is very important to drain well. Mash with a potato masher and drain again if necessary.
- Sift the flour, baking powder and ginger into a large bowl. Rub the butter into the flour mixture until the mixture resembles bread crumbs. Add in the sugar, mashed squash and 2 tablespoons of milk. Combine gently with a wooden spoon. Add more milk only if necessary to make a soft dough. Turn it out onto floured board and press down lightly to a thickness of about 1-inch. Using a large scone or biscuit cutter, flour the cutter and cut out the scones and place on a lightly greased baking tray.
- Using a sieve, dust scones with flour. Bake for about 12 to 15 minutes or until well-risen and golden brown.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.54 Kcal (819 kJ) | ||
| Calories from fat | 54.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.03g | 9% | |
|---|---|---|---|
| Cholesterol | 15.38mg | 5% | |
| Sodium | 343.67mg | 14% | |
| Potassium | 271.87mg | 6% | |
| Total Carbs | 32.34g | 11% | |
| Sugars | 7.94g | 32% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 3.36g | 7% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 1.8mg | 10% | |
| Calcium | 172.3mg | 17% | |
| Amount Per 100 g | |||
| Calories | 251.06 Kcal (1051 kJ) | ||
| Calories from fat | 69.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.75g | 9% | |
|---|---|---|---|
| Cholesterol | 19.75mg | 5% | |
| Sodium | 441.25mg | 14% | |
| Potassium | 349.06mg | 6% | |
| Total Carbs | 41.53g | 11% | |
| Sugars | 10.2g | 32% | |
| Dietary Fiber | 1.85g | 6% | |
| Protein | 4.32g | 7% | |
| Vitamin C | 7.6mg | 10% | |
| Vitamin A | 0.5mg | 12% | |
| Iron | 2.3mg | 10% | |
| Calcium | 221.2mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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