Butternut Squash Scones


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

Butternut Squash Scones
Yield: 8 to 12 scones • Preparation: 40 minutes • Bake: 35 to 40 minutes • Cool: 5 minutes • Chill: 4 hours
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  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)
  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.
  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://www.teatimemagazine.com/
Bacon-Sage Butter
Yield: approximately 1¼ cups • Preparation: 5 minutes • Refrigerate: 2 hours 15 minutes
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  1. 1 cup unsalted butter, softened
  2. 4 slices bacon, cooked and crumbled
  3. ¼ cup chopped fresh sage
  1. In a medium bowl, combine butter, bacon, and sage. Beat at medium speed with an electric mixer until combined. Refrigerate mixture for 15 minutes.
  2. Spoon mixture onto a large piece of parchment paper. Using parchment, roll butter into a log. Refrigerate until needed, at least 2 hours.
  3. Just before serving, unroll parchment, and slice butter.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime September/October 2010


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