Squash & spent grain scones

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210g wet spent grain

250g all purpose flour

40g Ale flour

207 g coconut oil, melted

225g roasted squash or pumpkin puree

300g turbinado or coconut sugar

15g cinnamon

5g clove

10g ginger

4g salt

6g baking soda

Process wet spent grain and coconut oil together in blender until a thick puree is formed. Combine flours, sugar, spices and baking soda together in a large bowl. Whisk together squash puree and coconut oil/ spent grain mix in a separate bowl. Stir wet mix into flour mix and fold until thoroughly combined. Chill covered overnight or for at least 30 minutes until firm. Roll out on a flour lined board and cut into 2.5” rounds.Set on a parchment lined baking tray. Bake in a preheated 350F oven for 25-30 min or until centers no longer hold a fingerprint back when lightly poked. Serve with preserved orange peel marmalade or whey butter.

anna fitting