It is still consistently in the 80s where I live, even though it is mid-September. However, I will not let that stop me from using my oven to roast squash! Roasting squash is one of my favorite fall activities. I love to roast the skins tossed with a little olive oil, salt, and pepper. I roast the seeds with oil, smoked paprika, garlic powder, and a pinch of salt. And of course the squash itself!
Sweet butternut squash is diced and roasted to perfection. Next, it is mixed into the scone batter with fresh rosemary leaves, nutty vegan parmesan, and crunchy pepitas. Also, this scone recipe incorporates white whole grain flour instead of the traditional all purpose flour to increase the nutrition of the recipe.
I love these scones for breakfast with some black tea or alongside a cozy fall soup for dinner. They also make a great snack and are perfect for lunch boxes. If you are looking for more fall recipe inspiration check out the recipes below.
Whole Grain Butternut Rosemary Parmesan Scones
Equipment
- Mixing bowls
- Measuring cups
- Measuring spoons
- baking sheet
- parchment paper
Ingredients
- 1 cup butternut squash ½” dice
- 1 tsp olive oil
- ½ cup plain unsweetened plant-based milk
- 1 Tbsp apple cider vinegar
- 2 cups whole wheat white flour
- 1 Tbsp baking powder
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- ½ cup vegan parmesan
- 1 ½ Tbsp fresh rosemary leaves chopped
- 5 Tbsp cold butter
- 1 Tbsp agave
- 1 Tbsp chili oil
- ½ cup pepitas
- flaky salt to top
Instructions
- Preheat oven to 425°F.
- Toss butternut with olive oil, salt, and pepper and roast for 20 minutes flipping halfway through.
- In a small mixing bowl combine the milk, and apple cider vinegar and set aside to curdle.
- In a large mixing bowl combine the flour, baking powder, garlic powder, salt, black pepper, parmesan, and rosemary.
- Use a fork to mix the cold butter into the flour mixture until it forms a sand like texture.
- Add the milk mixture and agave to the flour mixture and stir until combined.
- Fold in the pepitas and butternut.
- On a flat surface form the dough into a circle that is an 1 inch deep all around.
- Cut the circle into 8 even slices and place them on a parchment lined baking sheet and sprinkle with flakey salt.
- Bake scones for 15-17 minutes until light golden brown.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.