BUTTERNUT SQUASH SCONES with White Cheddar Cheese

     I found a sneaky way to get some squash into my toddler with these delicious scones.  He definitely ate more of these than the carrot studded bowl of oatmeal I tried to squeeze into him the other morning.  They were the perfect accompaniment to a big bowl of lentil soup and a visit with some lovely friends.

BUTTERNUT SQUASH SCONES with White Cheddar 

1 cup organic unbleached wheat or spelt flour

1 /3 cup organic whole wheat or whole spelt flour

4 tsp baking powder

1 tsp sea salt

1/3 cup organic unsalted butter

1 cup organic roasted butternut squash puree (or pumpkin)

2/3 cup organic buttermilk

1/2 cup organic medium or old cheddar cheese, grated

Method:  Preheat oven to 350*.  Peel and cube the squash, and roast in a greased pan for 20-30 minutes. Puree and allow to cool.

Preheat oven to 400*.  Sift the flours, baking powder, and salt.  Using a pastry cutter, cut in butter until it is sandy in texture.  In a separate bowl, combine the squash, milk and cheese.  Mix this into the flour.  Turn the mixture out onto a floured counter.  Roll into a ball and flatten into a long cylinder.  Cut with a pastry paddle into triangles.  Place on a parchment lined sheet and bake for 18 minutes.