Butternut Squash Scones

The autumnal flavor of butternut squash creates a tasty scone. Cut into maple leaf shapes for added charm.

Butternut Squash Scones

2014-10-09 23:55:38

Yield: 8 to 12 scones • Preparation: 40 minutes • Bake: 35 to 40 minutes • Cool: 5 minutes • Chill: 4 hours

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Ingredients

1. 2¾ cups all-purpose flour
2. ¼ cup firmly packed light brown sugar
3. 2 teaspoons baking powder
4. 1 teaspoon salt
5. ¼ teaspoon baking soda
6. ⅓ cup cold unsalted butter, diced
7. 1 large egg, lightly beaten
8. ¾ cup butternut squash puree*
9. ⅔ cup buttermilk, divided
10. 1 recipe Bacon-Sage Butter (recipe follows)

Instructions

1. Preheat oven to 400°.
2. Line a baking sheet with parchment paper. Set aside.
3. In a large bowl, combine flour, brown sugar, baking powder, salt, and baking soda, stirring well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse meal. Set aside.
4. In a small bowl, add egg, squash puree, and ⅓ cup buttermilk. Add squash mixture to flour mixture, stirring just until dry ingredients are moistened.
5. Turn mixture out onto a lightly floured surface. Knead dough for 10 turns. Roll dough to 1-inch thickness. Using a (approximately 3-inch) maple-leaf cutter, cut as many scones as possible. Place scones 2 inches apart on prepared baking sheet. Brush top of scones with remaining ⅓ cup buttermilk.
6. Bake until golden brown, 15 to 20 minutes. Cool for 5 minutes.
7. Serve warm with Bacon-Sage Butter.

Notes

1. *For squash puree, cut a small squash in half, and remove seeds. Rub with 1 tablespoon olive oil. Bake at 400° for 20 minutes. Cool completely. Scoop flesh from shell, discarding shell. Puree squash until smooth. Transfer puree to a coffee-filter-lined strainer. Set strainer over a bowl, and refrigerate for 4 hours. Discard any strained juices.

TeaTime Magazine https://teatimemagazine.com/

 From TeaTime September/October 2010