The warm flavors in Butternut Squash Scones create a delightful treat for an autumnal afternoon tea.
Butternut Squash Scones
- 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
- Preheat oven to 400°. Line a rimmed baking sheet with foil.
- 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.
- Bake until squash is tender, 35 to 40 minutes. Let cool for 10 minutes. Peel and discard skin from squash.
- In a large bowl, mash squash pulp with a fork until smooth. Cover and refrigerate until chilled, approximately 30 minutes.
- Line another rimmed baking sheet with parchment paper.
- 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.
- 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.
- In a small bowl, whisk together egg and remaining 1 tablespoon cream. Brush tops of scones with egg mixture, and sprinkle with cane sugar.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 15 to 18 minutes. Serve warm.
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