Butternut Squash Scones
Serves: 16
 
Ingredients
  • 1 small butternut squash (approximately 1 pound)
  • 2 cups all-purpose flour
  • ¼ cup plus 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 tablespoon chopped fresh sage
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup cold unsalted butter, cubed
  • ¼ cup plus 1 tablespoon heavy whipping cream, divided
  • 1 large egg
  • 2 tablespoons cane sugar
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil.
  2. Using a sharp knife, cut squash in half lengthwise. Using a spoon, scoop out and discard seeds. Place squash halves, cut sides down, on prepared baking sheet. Pierce top side of squash several times with a fork.
  3. Bake until squash is tender, 35 to 40 minutes. Let cool for 10 minutes. Peel and discard skin from squash.
  4. In a large bowl, mash squash pulp with a fork until smooth. Cover and refrigerate until chilled, approximately 30 minutes.
  5. Line another rimmed baking sheet with parchment paper.
  6. In the work bowl of a food processor, pulse together flour, granulated sugar, baking powder, sage, salt, and cinnamon until combined. Add cold butter, pulsing until it resembles coarse crumbs. Transfer mixture to a large bowl. Add squash and ¼ cup cream, stirring until a dough forms.
  7. Turn out dough onto a lightly floured surface, and gently knead 5 to 7 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2-inch fluted round cutter, cut 16 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Place baking sheet in freezer for 10 minutes.
  8. In a small bowl, whisk together egg and remaining 1 tablespoon cream. Brush tops of scones with egg mixture, and sprinkle with cane sugar.
  9. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 15 to 18 minutes. Serve warm.
Recipe by TeaTime Magazine at https://teatimemagazine.com/butternut-squash-scones-2/