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Whole Grain Butternut Rosemary Parmesan Scones

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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.

Stuffed Acorn Squash
Stuffed Acorn Squash
This is my go-to stuffed squash recipe which can be easily modified to incorporate your favorite ingredients.
Check out this recipe
Butternut Squash, Caramelized Shallot, and Rosemary Bread Pizza
Butternut Squash, Caramelized Shallot, and Rosemary Bread Pizza
If you love spicy food this pizza recipe is for you. The heat of the bomba hot pepper sauce pairs nicely with the sweetness of the butternut squash and the coolness of the fresh rosemary.
Check out this recipe
Crispy Chili Noodles with Roasted Butternut and Sage
Crispy Chili Noodles with Roasted Butternut and Sage
Roasted butternut squash with the heat of crispy chili noodles is a match made in heaven!
Check out this recipe

Whole Grain Butternut Rosemary Parmesan Scones

Jump into fall with these savory whole grain butternut rosemary scones.
Servings 8 people
Prep Time 10 minutes
Cook Time 37 minutes
Total Time 47 minutes

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.
    Whole Grain Butternut Rosemary Parmesan Scones
  • Toss butternut with olive oil, salt, and pepper and roast for 20 minutes flipping halfway through.
    Roasted Butternut and Black Bean Chimichurri Bowl
  • 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.
    Whole Grain Butternut Rosemary Parmesan Scones
  • 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.
    Whole Grain Butternut Rosemary Parmesan Scones
  • 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.
    Whole Grain Butternut Rosemary Parmesan Scones
  • Bake scones for 15-17 minutes until light golden brown.
    Whole Grain Butternut Rosemary Parmesan Scones
Course: Bread, Breakfast, Brunch, Snack
Cuisine: Plant-based
Keyword: Bakery, Bread, breakfast, brunch, Easy Recipe, fall recipe, snack

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.

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