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By anotherveganfoodblog
Whole Grain Butternut Rosemary Parmesan Scones
10 steps
Prep:10minCook:37min
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.
Updated at: Fri, 15 Sep 2023 17:31:49 GMT
Nutrition balance score
Good
Glycemic Index
67
Moderate
Glycemic Load
21
High
Nutrition per serving
Calories265.2 kcal (13%)
Total Fat14.5 g (21%)
Carbs30.8 g (12%)
Sugars2.9 g (3%)
Protein6.6 g (13%)
Sodium631.8 mg (32%)
Fiber4.9 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 cupbutternut squash
1/2” dice
1 tspolive oil
½ cupmilk
plain, unsweetened, plant - based
1 Tbspapple cider vinegar
2 cupswhole wheat white flour
1 Tbspbaking powder
½ tspgarlic powder
1 tspsalt
½ tspblack pepper
½ cupvegan parmesan
1.5 Tbspfresh rosemary leaves
chopped
5 Tbspbutter
cold
1 Tbspagave
1 Tbspchili oil
½ cuppepitas
Flaky salt
to top
Instructions
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.
View on anotherveganfoodblog.com
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