Savoury Squash and Sage Tea Biscuits

Quick to make if you puree the squash in advance. Best eaten warm from the oven.

• Ready In: 30 mins
• Yields: 12 biscuits

Ingredients

• 2  cups all-purpose flour
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1⁄2 cup  cold butter, cubed
• 2  tablespoons  chopped fresh sage
• 1  egg
• 1  cup squash or 1  cup pumpkin puree
• 3  tablespoons milk

Directions

1. Preheat oven to 425°.
2. Stir together flour, baking powder, and salt in a large bowl. Add butter and rub into flour using your fingertips until mixture resembles breadcrumbs. Stir in sage.
3. Whisk together egg, squash puree and milk. Add to dry ingredients and mix to form a soft dough. Turn onto flour-dusted surface and, with floured hands, knead gently. Pat into a 1/2" thick circle.
4. Using a 2 1/2" round, floured cookie cutter; cut out scones. Gently knead toegther scraps and pat out again for extra scones.
5. Place scones on baking sheet, brush tops with milk, then bake 15 minutes or until risen and golden.