Sweet Peas and Saffron · by Annie★ 4.5 (4)
Butternut Squash Scones with Spinach and Feta
NUTRITION · PER SERVING25M COOK
CAL 11%·PRO 11%
CARBS 21G38% OF CAL
3G FIBER0G ADDED0G INTRINSIC16G OTHER2G TOTAL SUGAR
FAT 12G51% OF CAL
6G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flaky, tender scones filled with butternut squash, spinach, and feta cheese. A savory twist on the classic baked good with hidden vegetables.
starteramericanbaked good🔥 ovenvegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups all purpose flour (250 g)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter (112 g; cut into small pieces)
- 1 cup butternut squash puree (see note1)
- 1 cup spinach (washed, dried, and cut into small pieces)
- 1/2 cup feta cheese (75 g; cut into small cubes)
- 3/4 cup buttermilk (182 g; plus more for brushing)
At a glance
PER SERVING · TIME 25M
CAL 11%·PRO 11%
CARBS 21G38% OF CAL
3G FIBER0G ADDED0G INTRINSIC16G OTHER2G TOTAL SUGAR
FAT 12G51% OF CAL
6G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 324mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 219mg
- Calcium
- 84mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 324MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.