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Butternut squash scone

Easy and quick to make, a delicious, gluten-free treat. A very nice accompaniment to soup, or can be enjoyed on its own, with or without butter, warmed up or cold.


1 small butternut squash

150g brown rice flour (or other gluten-free flour) (You may need a tad more – adjust as you go)

1 teasp mixed herbs

2 tablespoons coconut oil (melted)

1 teasp bicarb of soda

1 teasp apple cider vinegar

Pinch of Himalayan Salt



Preheat oven to Gas Mark 6.

Peel and slice the butternut squash, then steam until soft.

Place in a processor and whiz around until pureed.

Add all the other ingredients.

Start with 150g of flour and see how you go. I like a stiff but soft paste (not rolling-out consistency). If you need to, add a little more flour, a tablespoon at a time.

Grease and line a baking sheet.

Spread the mixture out onto the baking sheet and with the back of a knife, divide into 4 pieces.

Cook for about 25 – 30 minutes until golden.