Scones are great, not just for afternoon tea, but also for lunch or snack. These butternut squash and feta scones make for a savoury change and a way of getting another veg into us and our children. 

Even better, you only need half a medium-sized butternut squash for this recipe, so it’s great for using up any leftover squash. You could also swap the squash for a sweet potato.

Feta can go off really quickly once the pack is open, so be sure to put the other half of the block in the freezer if you can’t use it. It’ll be perfect for the next batch of scones you make!