Whole Grain Butternut Rosemary Parmesan Scones

Sweet butternut squashed 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.

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Step 1

Preheat oven to 425°F.

Step 2

Toss butternut with olive oil, salt, and pepper and roast for 20 minutes flipping halfway through.

Step 3

In a small mixing bowl combine the milk, and apple cider vinegar and set aside to curdle.

Step 4

In a large mixing bowl combine the flour, baking powder, garlic powder, salt, black pepper, parmesan, and rosemary.

Step 5

Use a fork to mix the cold butter into the flour mixture until it forms a sand like texture.

Step 6

Add the milk mixture and agave to the flour mixture and stir until combined.

Step 7

Fold in the pepitas and butternut.

Step 8

On a flat surface form the dough into a circle that is an 1 inch deep all around.

Step 9

Cut the circle into 8 even slices and place them on a parchment lined baking sheet and sprinkle with flakey salt.

Step 10

Bake scones for 15-17 minutes until light golden brown.

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