The autumnal flavor of butternut squash creates a tasty scone. Cut into maple leaf shapes for added charm.
Downloads:Butternut Squash Scones with Bacon-Sage Butter
2¾ cups all-purpose flour
¼ cup firmly packed light brown sugar
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
1/3 cup cold unsalted butter, diced
1 large egg, lightly beaten
¾ cup butternut squash purée*
2/3 cup buttermilk, divided
1 recipe Bacon-Sage Butter
(see Download for recipe)
• Preheat oven to 400°.
• Line a baking sheet with parchment paper. Set aside.
• 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.
• 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.
• Turn mixture out onto a lightly floured surface. Knead dough for 10 turns. Roll dough to 1-inch thickness. Using an approximately 3-inch maple-leaf cutter, cut as many scones as possible. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining ⅓ cup buttermilk.
• Bake until golden brown, 15 to 20 minutes. Cool for 5 minutes.
• Serve warm with Bacon-Sage Butter.
*For squash purée, 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. Purée squash until smooth. Transfer purée to a coffee-filter-lined strainer. Set strainer over a bowl, and refrigerate for 4 hours. Discard any strained juices.